INFLUENCE OF SOFT MEAT PRODUCTS STORAGE ON THEIR MICROBIOLOGICAL SAFETY

  • Lucia Zeleňáková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
  • Kristína Kulichová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
  • Jana Kopčeková Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Human Nutrition, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, EU.
DOI: https://doi.org/10.5219/20
Keywords: microbiological safety, soft meat product, total count of microorganisms

Abstract

The aim of the topic was to analyze the microbiological quality of soft meat products (ham sausage) in relation to the retention period. We focused on the determination of total count of microorganisms, Enterobacteriaceae and coliforms. The results shown that the strongest growth of microorganisms was recorded at the 21st storage day of ham at 2 to 6 °C. It is essential to keep the cold chain and to comply with the requirements set by the manufacturer. 

 

doi:10.5219/20

References

 

FENG, P., WEAGANT, S. D., GRANT, M. A. 2002. Enumeration of Escherichia coli and the coliform bacteria.  Bacteriological anyltical manual, u. S. Food and Drug Administration, Center for Food Safety and Applied Nutriotion, 2002, 350 p.

 

GOLIAN, J., ZELEŇÁKOVÁ, L., PAVLIČOVÁ, S. 2006. Kontrola hygieny pri spracovaní mäsa pomocou petrifilm platní. In Biologické aspekty zvyšovania kvality surovín a potravín živočíšneho pôvodu. Nitra : SPU, 2006. p. 179–184. ISBN 80-8069-738-8.

 

HORRIERE, F. 2006a. Petrifilm – predstavenie a využitie. Seminár : Výhody používania doštičiek Petrifilm pri mikrobiologickom testovaní. Nitra : ŠVPÚ, 2006.

 

HORRIERE, F. 2006b. Proces validácie Petrifilmu versus klasické mikrobiologické metódy v akreditovaných laboratóriách. Seminár : Výhody používania doštičiek Petrifilm pri mikrobiologickom testovaní. Nitra :  ŠVPÚ, 2006.

 

HSU, S. C., TSEN, H. Y. 2001. PCR primers designed from malic acid dehydrogenase gene and their use for detection of Escherichia coli in water and milk samples. In Int. J. Food Microbiol., vol. 64, 2001, p. 1-11. doi:10.1016/S0168-1605(00)00425-6

 

INGR, I. 2002. Červené nebo bíle? In Výživa a potraviny, vol. 57, 2002, no. 1, p. 39-40.

 

KOZELOVÁ, D., BOBKOVÁ, A., LOPAŠOVSKÝ, Ľ., ŠNIRC, M. 2009. Intolerancia organizmu na vybrané rastlinné komodity. Príznaky, diagnostika a detekcia príčinných alergénov. In Potravinarstvo, vol. 3, 2009, no. 4, p. 38-43, ISSN 1338-0230.

 

KOZELOVÁ, D., BOBKOVÁ, A., LOPAŠOVSKÝ, Ľ., ŠNIRC, M. 2009. Intolerancia organizmu na vybrané rastlinné komodity. Príznaky, diagnostika a detekcia príčinných alergénov. In Potravinarstvo, vol. 3, 2009, no. 4, p. 38-43, ISSN 1338-0230.

 

LOPAŠOVSKÝ, Ľ., POPELKA, P. 2006. Využitie moderných metód pri monitorovaní prostredia bitúnku. In Bezpečnosť a kontrola potravín(medzinárodná vedecká konferencia). Nitra : SPU, 2006. p. 70–73. ISBN 80-8069-681-0.

 

LOPAŠOVSKÝ, Ľ., LAGIN, L., BOBKOVÁ, A. 2008. Kontrola hygieny pri zabíjaní ošípaných na vybranom bitúnku. In Bezpečnosť a kvalita surovín a potravín(medzinárodná vedecká konferencia). Nitra : SPU, 2008. p. 88. ISBN 978-80-8069-997-0.

 

MALAKAR, P. K. 2002. Modeling microbial interactions and food structure in predictive microbiology. Thesis Wageningen university, 2002, p. 10–22.

 

 MCMEEKIN, T. A., ROSS, T., BARANYI, J., ROBERTS, T. A. 1996. Effects of parametrization on the performance of empirical models in predictive microbiology. In Food Microbiology, vol. 13, 1996, p. 65-83.

 

Nariadenie európskeho parlamentu a rady (ES) č. 853/2004, ktorým sa ustanovujú osobitné hygienické predpisy pre potraviny živočíšneho pôvodu.

 

Nariadenie komisie  (ES) č. 1441/2007 z 1.decembra 2007, ktorým sa mení a dopĺňa nariadenie (ES) č. 2073/2005 o mikrobiologických kritériách pre potraviny.

 

PAVLIČOVÁ, S., CHOVANEC, P. 2005. Kontrola úrovne hygieny tiel jatočných zvierat vo vybraných bitúnkoch pomocou Petrifilm platní (zborník prednášok). Bratislava : SAV, 2005. s. 173–177. ISBN 80-227-2300-2.

 

PIPEK, P. 1995. Technologie masa I., Praha, 1995, ISBN 80-7080-173-3.

 

SCOLLAN, N., HOCQUETTE, J., NUERNBERG, K., DANNENBERGER, D., RICHARDSON, I.,  MOLONEY, A. 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. In Meat Science, vol. 74, 2006, no. 1, p. 17-33.

 

SHEARD, P. R., NUTE, G. R., CHAPPELL, A. G. 1998. The effect of cooking on the chemical composition of meat products with special reference to fat loss. In Meat Science,  vol. 49, 1998,  no. 2, p. 175-191.

 

STARUCH, L. 2009. Mäsové polotovary. In Kerestéš, J. Biotechnológie, výživa a zdravie. 2009. 205–229. ISBN 978-80-970205-9-0.

 

VALSTA, L. M., TAPANAINEN, H., MÄNNISTÖ, S. 2005. Meat fats in nutrition. In Meat Science, vol. 70, 2005, no. 3, p. 525-530.

 

Výnos MP a MZ SR č. 1895/2004-100, ktorým sa vydáva hlava Potravinového kódexu upravujúca mäsové výrobky.

 

 

 

Potravinárstvo 3/2010
Published
2010-06-19
How to Cite
Zeleňáková, L., Kulichová, K., & Kopčeková, J. (2010). INFLUENCE OF SOFT MEAT PRODUCTS STORAGE ON THEIR MICROBIOLOGICAL SAFETY. Potravinarstvo Slovak Journal of Food Sciences, 4(3), 69-73. https://doi.org/10.5219/20
Issue
Vol. 4 No. 3 (2010): Potravinarstvo
Section
Articles
Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).