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. The tangy flavor typically associated with fermented meat products is the result of acid-producing bacteria that are found in starter cultures.
Some microorganisms cause meat to spoil.
Meat should be stored in the coldest part of your refrigerator, or be stored frozen. Although refrigeration will slow the growth of many microorganisms, it does not stop microbial growth entirely. Spoiled red meat and poultry generally smells bad, is discolored and may be slimy to the touch. In addition, spoiled poultry may exhibit darkening at the wing tip, plus be sticky under the wing and on the upper surface of the tail. All spoiled meat should be discarded and not eaten.