Microbiological quality of meat preparations and meat products
2014
Melngaile, A., Institute of Food Safety, Animal Health and Environment BIOR, Riga (Latvia) | Ciekure, E., Institute of Food Safety, Animal Health and Environment BIOR, Riga (Latvia) | Valcina, O., Institute of Food Safety, Animal Health and Environment BIOR, Riga (Latvia)
The aim of the research was to perform trend analysis to reveal probable gaps and shortcomings in monitoring of microbiological contamination of meat preparations and meat products produced in Latvia to highlight proposals for further improvements. The results on microbiological contamination of foodstuffs obtained in the frame of producers’ self-control within HACCP procedures were used in the research. In total, 13 food types, including minced meat, breaded pork chop, different types of sausages, smoked meat products, aspic and liver pate were investigated. Using single factor analysis of variance (ANOVA), significant differences were revealed between food types, as well as large fluctuations in aerobic plate counts (APC) were demonstrated. According to the findings of the research, APC was significantly different (p=0.001) for sausages. The maximum mean APC (6.16±6.36 lg CFU gE-1), as well as maximum APC (6.68±6.36 lg CFU gE-1) was found for liver sausage. APC was largely variable for smoked meat products. Significant difference (p=0.01) was revealed with regard to APC for aspics tested one and six days after production. Hygiene indicatororganisms (Escherichia coli) and pathogens (e.g. Salmonella spp.) most often were detected in meat preparations. Presence of coliforms was detected in aspics and liver pate. The results of the research suggest that development and usage of guidelines of good manufacturing practice for purposeful monitoring of microbiological contamination risk of meat preparations and meat products is relevant to ensure high level of protection of consumers’ health.
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