MICROBIOLOGICAL MONITORING OF COMMERCIAL POULTRY MEAT SEMI-FINISHED PRODUCTS

• Published in: RUDN Journal of Agronomy and Animal Industries
• Main Authors: A M Abdullaeva, I G Seryogin, V E Nikitchenko
• Format: Article
• Language: English
• Published: Peoples’ Friendship University of Russia (RUDN University) 2017-12-01
• Subjects: мясо птицы; полуфабрикаты; филе; фарш; мясо механической обвалки; микробиологический контроль; идентификация микроорганизмов; КМАФАнМ; КОЕ/г; БГКП; клостридии; стафилококки; плесени; дрожжи
• Online Access: http://journals.rudn.ru/agronomy/article/view/17478
• ISSN: 2312-797X; 2312-7988

Materials on microbiological studies of semifinished products from poultry meat (fillets, minced meat, mechanically deboned meat), made in real time in 2016-2017 are presented. Microbiological indicators of semi-finished products of various manufacturers in different seasons of the year are determined. It was revealed that 19-23% of realized avian poultry semi-finished products had increased QMAFAnM, CFU/g, while bacteria of E. coli group were isolated in 12-28% of samples, in 3-10% of samples - Salmonella bacteria, 5-14% - bacteria of genus Pseudomonas, in 12-36% - microorganisms of coccal forms, in 7-26% - clostridia, in 15-17% - lactobacillus bacteria, in 9-37% - bacteria of the genus Proteus. In some samples of semifinished products found spores molds and yeast cells. Listeria monocyto-genes in the investigated semifinished products did not reveal. The most contaminated microorganisms were minced meat and meat de-boning broilers and turkeys, compared with samples of chicken fillets. In meat raw materials having microbial contamination above 1 · 106 CFU/g, changes in organoleptic and physicochemical parameters were noted. Based on the data obtained, proposals have been developed to reduce microbial contamination of semi-finished products and recommendations for the most rational use of poultry meat for food or fodder purposes.