DOI: 10.36871 / vet.san.hyg.ecol.201903004
UDC 619: 578.81: 614.31

Authors

ABDULLAEVA A.M., PERSHINA T.A., UDAVLIEV D.I., SATYUKOVA L.P., VALITOVA R.K.
FSBEI HE "MOSCOW STATE UNIVERSITY OF FOOD PRODUCTION"
BLINKOV L.P., PAKHOMOV Yu.D.
FSBI Scientific Research Institute of Vaccines and Serum I.I. Mechnikova

Abstract

Minced chicken meat is one of the most popular products on the domestic market. However, it is susceptible to contamination by opportunistic microorganisms both during production and during storage. In this regard, the article presents data on the use of bacteriophages that specifically lyse the main bacteria, the mince contaminants, and emphasizes their safety and effectiveness in inhibiting the growth of contaminating microorganisms. The addition of phages did not affect the organoleptic properties of the product.

Keywords

minced chicken, bacteriophages, safety, Salmonella, E. coli, Proteus, Staphylococcus, Pseudomonas.