A new study has revealed an epidemic of unsafe deli meats in Adelaide supermarkets, brought on by a lack of safe storage conditions and poor food handling hygiene.

The report, released by the University of Adelaide earlier this month, estimates that more than three quarters of ready-to-eat meats purchased in Adelaide supermarket delis may be unsafe for consumption.

Researchers analysed 174 samples of meats from supermarkets across the South Australian capital. They found that 77 per cent failed to meet food standards guidelines due to unsafe bacterial levels.

That number suggests deli meat handlers are showing a disregard for the importance of temperature measurement and data logging during the food transportation process, as well as for proper sanitation and food safety.

Perhaps of greatest concern will be the fact that 15.5 per cent of meat samples suggested the presence of coliform bacteria. The University of Adelaide claims that this could be evidence that the meat had been contaminated by faecal material.

Michael Reichel, a Professor of Veterinary Public Health at the Adelaide University School of Animal and Veterinary Sciences, has called for an investigation into how deli meats are being transported, stored and handled before being sold to consumers.

“The presence of coliform would indicate really poor hygiene such as people not washing their hands after going to the toilet. These levels of bacterial counts tell us that storage conditions, product handling and turnover should all be investigated,” he said.

“Although no recognised food poisoning pathogens such as Escherichia coli or Salmonella species were found on these meats, the high bacterial count suggests that hygiene has been compromised.”

Some of the meats which showed the highest unsatisfactory bacterial count included sliced salami, fritz and roast pork.

Contaminated meats a serious health risk 

Meats that have been contaminated with harmful bacteria – whether through poor transportation practices, unsafe handling processes or other factors – pose a serious risk to consumer health.

Earlier this month, the US Department of Agriculture (USDA) issued an official warning that a number of stores across multiple US states had received ground beef products that may have been contaminated with E. coli.

Michigan’s Wolverine Packing Company proceeded to recall approximately 1.8 million pounds of the contaminated beef, which were shipped to both restaurants and retailers. Fortunately, it is believed no schools received the tainted meat.

The incident was particularly noteworthy as E. coli is potentially fatal to humans when consumed. The bacterium can cause bloody diarrhea and abdominal cramps and may lead to kidney failure in older adults and young children in particular.

The USDA labelled the recall Class 1, meaning it is “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death”.

Thorough testing and education the key to meat safety 

In order to mitigate the risk of meat contamination and ensure that all food products sold to consumers are safe for consumption, it is essential that any body responsible for the handling, transportation or storage of meat take note of these incidents.

Proper food safety education and comprehensive testing is essential to ensuring that food products remain in a safe condition.

Firstly, food suppliers and handlers should ensure they are measuring and data logging the temperatures of any food that can potentially become contaminated during the storage and transportation process.

This will ensure that any food allowed to reach an unsafe temperature is identified and disposed of before being consumed.

Next, check that that any person responsible for handling food has received education on the importance of food safety and following safe food management procedures. Simple steps like regularly washing hands and work surfaces can go a long way towards preventing the spread of bacterium.

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