Detection and Enumeration of Spoilage and Pathogenic Microorganisms in Refrigeratory Stored Meat Products

The aim of present study was to investigate sanitary-hygienic status of some of the most popular meat products from trade network. Microbiological monitoring of refrigeratory stored minced meat and boiled-stewed sausages was carried out in hygienic, pathogenic and spoilage microorganisms comparing t...

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Veröffentlicht in:Biotechnology, biotechnological equipment biotechnological equipment, 2009-01, Vol.23 (sup1), p.896-899
Hauptverfasser: Girova, T. D., Gochev, V. K.
Format: Artikel
Sprache:eng
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Zusammenfassung:The aim of present study was to investigate sanitary-hygienic status of some of the most popular meat products from trade network. Microbiological monitoring of refrigeratory stored minced meat and boiled-stewed sausages was carried out in hygienic, pathogenic and spoilage microorganisms comparing to boiled- stewed sausages. Following strains were identified on the basis of biochemical identification: Escherichia coli, Citrobacter freundii, C.diversus, Pantoea agglomerans, Enterobacter amnigenus, Proteus vulgaris, P.mirabilis, P.rettgeri, Morganella morganii; Pseudomonas aeruginosa, P.putida, P.fluorescens, Staphylococcus aureus and Candida albicans. The presence of these microorganisms indicated a breach of technological regiments for producing and refrigeratory storage conditions of tested meat products.
ISSN:1310-2818
1314-3530
DOI:10.1080/13102818.2009.10818567