MICROBIOLOGICAL QUALITY OF MINCED MEAT AND MEAT PREPARATIONS
نویسندگان
چکیده
Microbiological examination of food is one the most important control processes in production and trade. In that way, we provide safe on market, but also consumption foods prevention diseases can be transmitted by contaminated with microorganisms. The aim this study was to examine microbiological status minced meat preparations period from years 2014 2020. examinations included Salmonella spp., Escherichia coli total number aerobic mesophilic bacteria. ISO standard were used isolate microorganisms (BAS EN 6579-1, BAS 16649-2, 4833- 1). A 9,942 samples (kebabs, burgers, grilled sausages) tested. It determined 10.66% did not meet microbial criteria. commonly isolated pathogens 11.60% spp. 1.93% samples. higher bacteria (86.65% samples) indicates bad hygiene a potential rapid spoilage product.
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ژورنال
عنوان ژورنال: Veterinarski žurnal Republike Srpske
سال: 2021
ISSN: ['1840-2887', '2303-4475']
DOI: https://doi.org/10.7251/vetjen2101178k