@misc{9236696,
  abstract     = {{Plant-based meat analogs (PBMAs) are defined as foods formulated from plant proteins that imitate meat structure, flavor and physical appearance. In the past decade, the market for PBMA has increased nearly threefold with global retail sales of $6,6 billion in 2024 compared to $2,2 billion in 2015, as part of a broader shift toward a more plant-based diet. However, knowledge of the microbiological risks associated with these products is still limited, as evidenced by the lack of specific regulations and guidelines regarding their hygiene and handling. The aims of this study were: 1) Identify the main microbial groups present in commercially available PBMAs in Sweden (n=20) and meat controls (n=5) through viable counts and Next Generation Sequencing (NGS); 2) Determine the growth of B. cereus and total aerobic counts (TAC) before and after cooking and warm holding at 60°C. In general, PBMAs had relatively low bacterial counts, with only one product surpassing 4,5 Log10CFU/g TAC. PBMAs and meat differed in their viable enterobacteria and Lactic Acid Bacteria (LAB) content, with similar growth for TAC, B. cereus, yeast and molds. On average, products based on pea-protein had the highest microbial load (2,3 - 3,8 Log10CFU/g TAC). Bacillus spp. and Clostridium spp. were detected in PBMAs by NGS. Both uncooked PBMAs and meat controls showed growth of presumptive B. cereus colonies; however, PBMAs showed higher Bacillus growth after cooking, and for some of the products, this growth increased after warm holding for 3 h at the temperature rec-ommended by Swedish food safety authorities (60°C), which has important implications for consumer safety.}},
  author       = {{Torres Piñero, Raquel}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Food Hygiene Risks Associated with Handling of Plant Based Meat Analogs}},
  year         = {{2026}},
}