Microorganisms and Meat Elizabeth Boyle, Ph.D. Department of Animal Sciences and Industry Kansas State University February 1995 Microorganisms are tiny living creatures that are present everywhere in nature and in human environments, including our food supply.
People often refer to microorganisms as germs.
Bacteria, yeasts, molds and viruses are the most common microorganisms, however, they are too small to be seen with the naked eye. Some microorganisms are useful for the production of specialty meat products, while others may cause spoilage or lead to foodborne illness. Fermented meat products such as summer sausage and pepperoni are made by adding selected microorganisms to meat in the form of starter cultures. This practice is similar to adding yeast to flour mixtures to produce bread. In both cases, microorganisms are purposely added to food to create a product that will exhibit certain desired characteristics.