DETERMINATIONS OF THE BACTERIAL QUALITY OF ANIMAL ORIGINS

Authors

  • S. Danylenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • І. Panasiuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • К. Kopylova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Т. Kryzhska Sumy National Agrarian University, Sumy, Ukraine

Keywords:

minced meat, meat, microbiological indicators, veterinary and sanitary inspection, quality and safety

Abstract

During 2014-2016 years microbiota of 93s samples of row meat and 45s of ready meat products was investigatedto detect the sanitary exponential (Coliform bacteria, MAFAM, sulphite reducting bacteria, yeast and mold) opportunistic pathogens (Staphylococcus aureus, Proteus ssp.) and pathogenic microflora (bacterial strain of Salmonela, Listeria). It was determined that the persentage of different types samples meat product that not comply with standart was: MAFAM -37,8%; Coliform bacteria-26,7%.Pathogenic strains like Salmonella species and Listeria monocytogenes were not detected in investigated samples. It was found established that the main contaminants of raw meat were: coliform bacteria, E.coli, Clostridium, sulphite reducting bacteria, yeast and mold. Microbioties composition consisted from: coliform bacteria – 26%; E.coli – 12%; sulphite reducting bacteria – 5,3%; yeast and mold – 8,2%; Salmonella – 0%; L. monocitogenes – 0%; MAFAM – 28%.

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References

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Published

2017-06-25

How to Cite

Danylenko, S., Panasiuk І., Kopylova К. ., & Kryzhska Т. (2017). DETERMINATIONS OF THE BACTERIAL QUALITY OF ANIMAL ORIGINS. FOOD RESOURCES, 5(08), 36–41. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/225

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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