PROPERTIES OF DYNAMICS OF MICROBIOLOGICAL SEEDING OF EQUIPMENT FOR SERVING SLICING OF MEAT DELICACIES FROM BEEF MEAT

DOI: 10.36871 / vet.san.hyg.ecol.202002018
UDC 619: 579

Authors

XNUMXNemkov G.G., XNUMX, XNUMXBelousov V.I., XNUMXBazarbayev S.B. XNUMXMoscow State Academy of Veterinary Medicine and Biotechnology – MVA named after K.I. Skryabin, Moscow, Russian Federation XNUMXCentral Scientific-Methodical Veterinary Laboratory, Moscow, Russian Federation

Abstract

The article presents the results of microbiological control of equipment and meat products, including beef meat delicacies and sausage slices. Studies have shown that the contamination process of meat delicacies during slicing significantly increases, the twelve-hour process leads to the gradual contamination of both the container tape and the knife with mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM). So, the contamination of the QMAFAnM conveyor belt after 6 hours of operation exceeds the same indicator before the start of the shift by 150% (3,7 × 101 CFU/100 cm2 ), and after 12 – by 359,33% (6,9 × 101 CFU/100 cm2 ). The increase of number of microflora on the knife slicer after 12 hours of operation was 296,67% (5,95 × 101 CFU/100 cm2 ). By the end of the shift, bacterial contamination of beef slices (2,3 × 101 CFU/100 cm2 ), cooked sausages (3,4 × 101 CFU/100 cm2 ), cooked smoked sausages (2,8 × 101 CFU/100 cm2 ) also increased.

Keywords

bacterial contamination, meat delicacies, cutting equipment, pathogenic microorganisms.