DOI: 10.36871 / vet.san.hyg.ecol.202002004
UDC 619: 614.31: 637.524
Authors
Kulach P.V., Nityaga I.M., Shopinskaya M.I. Moscow State University of Food Production, Moscow, Russian Federation
Abstract
The article presents the results of laboratory studies of farm-made sausage products. The results of microbiological studies of sausages indicate that the product does not contain pathogens of food-borne disease and toxicosis, as well as another pathogenic microflora. This indicates high parameters of sausage production, sanitary indicators of raw materials, good sanitary condition of technical equipment and premises of the sausage shop in compliance with technical conditions of heat treatment of products.
Keywords
sausage products, farm products, healthy food
