Промене параметара здравствене исправности Петровачке кобасице током производње у традиционалним и контролисаним условима / Determination of the changes in health safety parameters of Petrovská klobása during production in traditional and controlled condi

The task of this doctoral thesis was to determine the changes in health safety parameters of Petrovská klobása during production in traditional and controlled conditions, within one production season, and in view of technological development, in order to achieve safety standardization, with the aim of gaining a recognizable product of supreme quality which will be continually produced throughout the whole year. In order to achieve an optimal realization of the given task, the microbiological parameters of indicators of production hygiene and safety of fermented sausages were analyzed, as well as the physical and chemical parameters of the growth factor, and health safety parameters (residues of veterinary drugs and other environmental contaminants). As regards the microbiological parameters, it was found out that the initial contamination was very high and the hygienic status was unsatisfactory. Over time, the microbiological contamination became lower and all pathogenic microorganisms which had been present at the beginning of the cycle were eliminated. The eco-system of the Petrovská klobása is relatively as expected, as well as the trend of maximum presence and elimination of certain microorganism populations. Listeria monocytogenes, which was detected at the beginning of the cycle, would disappear until the 30th day, and much faster in samples which were dried in controlled conditions than in those dried applying the traditional technique. The most important finding from the view of safety is that no presence of pathogenic organisms was determined in the finished product. Based on the results obtained, in view of the health safety parameters, it can be concluded that no presence of examined toxic elements was found in the finished product, nor the presence of veterinary drugs and their metabolites, nor the presence of environmental contaminants in quantities higher than the maximum allowed. That is to say, it was determined the model of production which would result is a health safe product, without any pathogenic microorganisms, bio-residues or other environmental contaminants, with the supreme sensory quality of smell and taste but which should be placed in controlled conditions if desired to obtain the product of autochthonous quality.