Bacteriologic and Nutritional Evaluation of a Commercial Raw Meat Diet as Part of a Raw Meat Safety Program

This study evaluated selected bacteriologic and nutritional components of a commercially prepared ground raw horsemeat diet as part of a raw meat safety program. Six lots of meat were analyzed in triplicate. Frozen meat samples were thawed for 44 hr at 5°C. Meat samples were tested at three times during thawing (t = 0, 24, 44 hr) for selected bacteria. Samples were screened for Salmonella sp. using an enzyme-linked immunosorbent assay. Escherichia coli and total coliform bacteria were quantified using a ready-made culture medium system. Proximate, energy, macro and trace mineral composition was determined at a reference laboratory. Salmonella sp. antigen was detected in one sample of meat at t = 0 hr. Frozen meat samples had low average maximum expected numbers of E. coli and coliforms. The average maximum number of E. coli did not change significantly at t = 24 or 44 hr, but the average maximum number of coliforms increased significantly by t = 44 hr. These bacteriologic tests were easily incorporated into a raw meat safety program. Median concentrations of moisture, dry matter, crude protein, crude fat, ash, calcium, and phosphorus conformed to the guaranteed analysis but median crude fiber exceeded the guaranteed maximum. Median magnesium, potassium, and sodium concentrations conformed to the approximate nutrient content. Median concentrations of copper exceeded, whereas iron, zinc, and manganese fell below, the approximate nutrient content. Median copper and manganese concentrations exceeded the National Research Council's recommendation for adult domestic cats, whereas iron and zinc were below the National Research Council's recommendations for adult cats.