Microbiological pollution rate of wild animal (Capreolus capreolus and Cervus elaphus) meat | Mikrobiālā piesārņojuma pakāpes noteikšana savvaļas dzīvnieku (Capreolus capreolus un Cervus elaphus) gaļā
2010
Liepina, S., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Jemeljanovs, A., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Konosonoka, I.H., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra
In order to obtain high-quality game meat, it is very important to observe strict deer farming and transporting conditions. Microbiological control of meat is an important factor to provide harmlessness of food. Our investigations revealed that pH levels in game meat significantly differ between the investigated species just after shooting and after 72-hour storage: initial pH value in fresh roe deer (Capreolus capreolus) meat was 5.8, but in fresh red deer (Cervus elaphus) meat – 6.7, whereas after 72-hour storage pH in roe deer dropped to 5.5, but in red deer – to 5.9. The ratio of the number of Enterobacteriaceae to the total colony count remained constant during the whole storage period of meat of both animal species, and the number of Enterobacteriaceae made approximately 60% of the total bacterial count. In the fresh meat of both animal species stored at the temperature of +4 deg C, +8 deg C, and +20 deg C, microorganisms of Enterobacteriaceae species prevailed. During storage, roe meat samples demonstrated slower increase in total colony count and faster growth rate of Enterobacteriaceae compared to red deer meat samples; the exception was storage temperature of +20 deg C when Enterobacteriaceae growth rate in roe meat was comparatively higher. The analysed venison samples did not contain verotoxin-producing strains of E.coli, which showed that the meat was safe for the consumers. This was proven by the sequestration reaction of E.coli and by comparison of the obtained results with the microorganism genome database available on the Internet.
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