Detection and Enumeration of Spoilage and Pathogenic Microorganisms in Refrigeratory Stored Meat Products

ABSTRACT

The aim of present study was to investigate sanitary-hygienic status of some of the most popular meat products from trade network. Microbiological monitoring of refrigeratory stored minced meat and boiled-stewed sausages was carried out in hygienic, pathogenic and spoilage microorganisms comparing to boiled- stewed sausages. Following strains were identified on the basis of biochemical identification: Escherichia coli, Citrobacter freundii, C.diversus, Pantoea agglomerans, Enterobacter amnigenus, Proteus vulgaris, P.mirabilis, P.rettgeri, Morganella morganii; Pseudomonas aeruginosa, P.putida, P.fluorescens, Staphylococcus aureus and Candida albicans. The presence of these microorganisms indicated a breach of technological regiments for producing and refrigeratory storage conditions of tested meat products.

Keywords:

• meat products
• microbiological monitoring
• sanitary-hygienic microorganisms
• spoilage bacteria