Microbiological safety of minced and grill meat in the year 2009
2009
Plavšić, D.V., Institute for Food Technology, Novi Sad (Serbia) | Šarić, Lj.Ć., Institute for Food Technology, Novi Sad (Serbia) | Čabarkapa, I.S., Institute for Food Technology, Novi Sad (Serbia) | Gubić, J.M., Institute for Food Technology, Novi Sad (Serbia) | Popović, M.L., Institute for Food Technology, Novi Sad (Serbia)
The results of microbiological safety of minced and grill meat samples examined during the year 2009 are reported. 150 samples of meat were analyzed in this study: 75 samples of minced and 75 samples of grill meat. Out of 75 analysed samples of minced meat, 20% were not safe due to presence of coagulasa positive staphylococcus and Escherichia coli, as well as due to increased number of total microorganisms within the range of 4x10**6 to 3x10**7. Out of 75 analysed samples of grill meat, 48% were not safe due to presence of coagulasa positive staphylococcus and Escherichia coli, as well as due to increased number of total microorganisms, which was in the range from 32x10**5 to 35x10**7. During the production of grill meat more manipulative and manual labor is taking place than in the production of minced meat. Consequently, manual labor represents a risk and should be a critical control point in the production process.
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