THE MOST SIGNIFICANT TYPES OF MICRO-ORGANISMS IN SEPARATE FOOD GROUPS

DOI: 10.36871 / vet.san.hyg.ecol.201904013
UDC 619: 614.31

Authors

EFIMOCHKINA N.R., SHEVELEVA S.A.
FEDERAL STATE BUDGETARY INSTITUTION OF SCIENCE "FEDERAL RESEARCH CENTER FOR NUTRITION, BIOTECHNOLOGY AND FOOD SAFETY" (FGBUN "FITZ OF NUTRITION AND BIOTECHNOLOGY")
NITYAGA I.M., STANKEVICH A.A., ROMANENKO O.S.
FEDERAL STATE EDUCATIONAL INSTITUTION OF HIGHER EDUCATION "MOSCOW STATE UNIVERSITY OF FOOD PRODUCTION"

Abstract

The article provides an overview of the most significant types of microorganisms found in products of animal and plant origin. The characteristic of the qualitative and quantitative composition of the microflora of meat and meat products, milk and dairy products, fish and seafood, some plant products, as well as juices and drinks. The main criteria are described, according to which indicator sanitary-indicative groups of microorganisms are selected. The basic hygienic standards for microbiological indicators of food safety adopted in the Russian Federation are given.

Keywords

microorganisms, microflora, food, bacterial pathogens, microbiological safety indicators.