QUANTITATIVE ACCOUNT AND DIFFERENTIAL PROPERTIES OF PATHOGENIC BACTERIA ALLOCATED FROM FOOD RAW MATERIALS

DOI: 10.36871 / vet.san.hyg.ecol.202002017
UDC 619: 579

Authors

Lenchenko E.M., Stepanov D.V. Moscow State University of Food Production, Moscow, Russian Federation

Abstract

The results of microbiological studies of generally accepted research methods and analysis studies for accelerated calculation the amount of mesophilic aerobic and facultative anaerobic microorganisms isolated from food raw materials are presented. Optimization of sample preparation for research and elimination of routine stages of colony counting significantly increases the number of performed analyzes, saves research time and material costs. Due to the simplicity of operations and a minimum of manual labor, productivity and security are increased, labor costs of staff time are reduced, subjective factors are excluded. The advantages are also in quantitative indicators of the total number of yeast and molds in the studied samples within XNUMX hours, whereas in the generally accepted method, the indicators are presented only after XNUMX days. A quantitative analysis of microorganisms of food samples (n = XNUMX) revealed a mismatch of microbiological safety indicators, excess QMAFAnM: XNUMX (XNUMX%) samples food raw materials, of which XNUMX beef samples (XNUMX%); meat of offal and semi-finished poultry – XNUMX (XNUMX%). Based on a comparative assessment of growth-supporting and selective properties, effective diagnostic environments and test systems for differentiating similar types of microorganisms have been tested and selected. From the number of isolates allocated from food raw materials (n = XNUMX), XNUMX microbial cultures were identified: Salmonella spp. – XNUMX (XNUMX%) microbial cultures; coliforms – XNUMX (XNUMX%); Listeria monocytogenes – XNUMX (XNUMX%).

Keywords

microbiological analysis, quantitative accounting, pathogenic microorganisms, Salmonella, coliforms, Listeria.