MICROBIOLOGICAL INDICES OF BEEF BEAT CONSERVES FOR STORAGE
DOI:
https://doi.org/10.31548/ujvs2019.04.014Abstract
Abstract. NMAOAM content of beef canned meat № 1–7, 9, 10 after production and storage for one and two years corresponded to the normative indexes of 1.1x102 CFU/g. And the producer of canned meat under No. 8 “Beef stewed with the highest grade”–the content of NMAOAM was somewhat not significantly increased according to the normative indicator by 1.27 times, and also to the producer under No. 6 (control) - by 14.0 times (p < 0,001) for storage for 1 and 2 years - the content of NMAOAM was slightly increased, respectively – (1.47 ± 0.22) x 102 (р < 0,001) and (1.51 ± 0.35) x 102 CF U /g р < 0,001), respectively.
Spore-forming mesophilic aerobic and optional anaerobic microorganisms of B. subtilis group found 1 CFU/g in a sample of canned meat No.7. The preservation of canned meat with beef during the year was characterized by an increase in the content of spore-forming mesophilic aerobic and facultative anaerobic microorganisms of B. subtilis group in the canned meat sample №7 – 3 ± 1 CFU / g (р < 0,01) and for 2 years – 6 ± 1 CFU / g (р < 0,001), which did not exceed the standard (11 CFU / g).
In samples of No. 2, 3, 9 – 2 ± 1 colonies of molds were found during the storage of one year, which is 2.0 times (р < 0,001) –detected S. aureus. Meat preserves for 2 years also saw an increase in molds in specimens No. 2, 3 and 9 respectively – 5 ± 1(р < 0,01), 4 ± 1(р < 0,05), 6 ± 1 (р < 0,001) colonies.
According to microbiological indicators of industrial sterility, canned meat did not meet the standards of DSTU 4450, namely in the samples of Nos. 2, 3, 8, 9 –colonies of molds were found and S. aureus.By checking the temperature of canned meat in samples 2, 3, 7, 9 it was found a violation of the temperature regime - the temperature in the summer was 35 ± 3 °C, the relative humidity was 84 ± 5 %.
An advanced method of establishing the criterion of technological process hygiene in the production of beef canned meat for determining thermophilic microflora has been developed: n = 5, c = 3; m = 50 CFU / g; M = 200 CFU / g
Keywords: microbiological risk, canned meat, beef, safety, NMAOAM, industrial sterility
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