What microorganisms are found in chorizos marketed in Mexico?

Abstract

Chorizo is a widely marketed product in Mexico, made from a mixture of meat and fat from pork, beef or a combination of both.  In this article, a review of the microorganisms found in some chorizos marketed in Mexico was carried out. According to the parameters established in the Mexican Official Standard (NOM-213-SSA1-2018), chorizos should not present extra microbial load, however, according to the review carried out, chorizos were found with the presence of pathogens, with microbial loads well above those established in the standard. The microorganisms found in the chorizos were aerobic mesophilic bacteria, Salmonella spp, E. Coli 0157:H7 and Escherichia coli, the last three being important pathogens that usually cause diseases in humans. Other microorganisms found were fecal coliforms, total coliforms and Staphylococcus aureus, although the NOM does not establish a regulation for the latter, lactic acid bacteria (LAB) were also found in these products; however, they have a positive action by participating in the inhibition of pathogenic agents that may develop in the product. The consumption of meat products is high in our country, so it is important to know the quality of these products in order to include the best hygienic practices to avoid contamination that can affect the health of the population. Mexico is a large producer and consumer of both industrial and handcrafted chorizo, for this reason it is important to identify the critical points of contamination of these products, improve their microbiological quality and thus avoid certain foodborne diseases.