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INTRODUCTION
Food parks are the trend these days because Filipinos are known for their deep
love for food whether it is a dessert, snacks, pasta or a dish. Small unit food
businesses are now arising due to the high demand of consumers. Each restaurant has
their own gimmick of preparing food and common foods that they offer are meat
often prefer these products as they are affordable, accessible and it can satisfy their
hunger. Unfortunately, not every owner of food establishments have the knowledge
about the right way of preparing food, right way of handling food, and whether if they
of protein in which all the essential amino acids and iron are present. It is one of the
most essential yet one of the most perishable food that consumer could purchase.
Studies have been conducted that ground meat was more susceptible to contamination
since it is processed from grinding and mixing of meat trimmings and carcasses from
many animals thus the bacteria from its surface is mixed thoroughly. Meats rich
which is a major health concern that leads to sickness or even death. Almost 14
In Philippines, meat safety issue is one of the public concerns related with
contaminated in slaughterhouses, thus bacteria are able to reach higher levels despite
unhygienic practices. While in public wet market setting poor sanitation and wrong
storage condition can be observed. For this reason, we decided to conduct a study
about the effects of temperature, relative humidity and storage display conditions to
the microbiological quality of ground pork and ground beef sold in supermarkets and
Meat safety issue is one of the public concerns in which consumers were unaware
of possible hazards associated on food they bought. Poor quality of meat causes
problem like foodborne illness that can lead to serious medical conditions like
vomiting, severe diarrhea, abdominal cramps and worst, death. The general problem
of this study is how temperature, relative humidity and storage display conditions
affect the microbiological quality of ground meat sold in supermarkets and wet
markets.
Listeria monocytogenes and Staphylococcus aureus in each of the ground pork and
2. Does the microbial count of pathogens of each sample exceed the limit or the
standard for the safe level count that the body can tolerate?
3. How much is the difference between microbial count of pathogens of ground pork
This study will contribute especially to the researchers in which they will
testing. This study will also help the readers gain more knowledge about the
current state of food safety that the market is offering to the consumers.
The data gathered from the study based on analytical results will inform
consumers what type of market offers best quality of ground pork and ground
beef, thus they would confidently decide where to buy with regards to food safety
This study will help to guarantee the safeness of ground pork and ground
beef, thus will keep the demand sustainable and profitable for the farmers,
1.4 Objectives
ground pork and ground beef sold in supermarkets and wet markets by performing
- To determine the best time to purchase ground pork and ground beef.
- To inform the consumers the risk that may obtain in eating the product.
1.5.1 Scope
ground pork and group beef sold in supermarket and wet market.
- This study focused on the normal type of ground pork and ground beef in
South Supermarket, Pure Gold Malolos and Robinson's Place Malolos and 3
Laboratory.
bacteria.