Comparative Evaluation of Microbiological Quality and Pathogen Prevalence in Fresh Beef, Pork, and Chicken Meat at Retail from Butcheries and Supermarkets

Aims Meat can harbor microbial pathogens, posing hazards for public health. In the European Union, microbiological food safety standards for meat are mainly at the processing level, with limited data and criteria on microbial contamination and pathogen presence at retail. This study addresses this gap by quantifying and comparing microbial loads on various meat types. Methods and Results A total of 286 samples, including minced beef and fillets, minced pork and fillets, minced chicken, and chicken carcasses and fillets, were obtained from supermarkets and butcheries in Flanders, Belgium. Microbiological analysis was performed to determine total aerobic bacteria (TAB), presumptive Pseudomonas and Escherichia coli counts, and to detect Campylobacter spp. and Salmonella spp. Results showed significant variations across different meat types and retail sources, with chicken carcasses from butcheries harboring the highest TAB counts (7.38 ± 1.09 log10 CFU g−1, Median ± IQR) and presumptive Pseudomonas counts (7.55 ± 1.11 log10 CFU g−1). E. coli was predominantly present on chicken products, while most of the beef and pork samples had counts below 10 CFU g−1. Salmonella was detected in 4.9% of chicken samples, exclusively from supermarkets, while Campylobacter was present on 14.8% of the butchery samples, and 20.8% of the supermarket chicken samples. Conclusions These findings reveal high microbial contamination levels on meat and the prevalence of high-risk pathogens. Therefore, supporting the need for microbial standards and interventions in the meat sector, especially for chicken products and meats sold in butcheries, to better protect public health and enhance consumer confidence.