Identification of mycobiota in Serbian slaughterhouses
2009
Veskovic-Moracanin, S.M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Borovic, B.R., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Velebit, B.M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Raseta, M.P., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Milicevic, D.R., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
Mould growth within slaugherhouses is not acceptable and it is considered as both economic and aesthetic problem. Aim of this research was to determine filamentous moulds in two slaughterhouses by investigating air, water, environment area and equipment. 6 genera of moulds were determined. The most frequent genera were Penicillium spp. and Aspergillus spp. There were no moulds in the water from slaughterhouse pipelines. In general, the conditions during slaughtering (relative humidity, air circulation) are suitable for cross-contamination and development of microscopic filamentous fungi on beef carcasses. Therfore, the prevention of mould development in the meat of slaughtered animals, as well as in the manufacturing rooms, stores and shops is of great importance in order to avoid the risk of mycotoxin production.
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