ENVIRONMENTAL FACTORS AND THEIR INFLUENCE ON THE WAYS OF CONTAMINATION OF MEAT BY MICROORGANISMS

UDC 619: 614.31.637.5
doi: 10.36871/vet.san.hyg.ecol.202201002

Authors

Evgeniya V. Danshina,
Svetlana S. Netychuk,
Petr A. Popov,
All-Russian Research Institute of Veterinary Sanitation, Hygiene and Ecology – Branch of Federal State Budget Scientific Institution «Federal Scientific Center – K.I. Skryabin, Ya.R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine, Russian Academy of Sciences» Moscow, Russian Federation

Abstract

Sources of microorganism contamination of meat are extremely diverse. There are two known ways of contamination of organs and tissues of animals with microorganisms: endogenous and exogenous. With endogenous seeding, meat can contain both saprophytic microorganisms that do not cause disease in animals, and pathogenic if the animal was sick. These microorganisms in the future will either lead to accelerated spoilage of meat, or can become a source of disease for humans. Exogenous seeding of meat occurs when microorganisms enter the meat from the external environment, during slaughter, gutting and skinning, subsequent cutting of the carcass and storage. A variety of microorganisms can be found on the surface of the animal’s skin. Also, one of the factors contributing to the seeding of meat is sloppy gutting of carcasses, damage to the intestines. It is necessary to follow certain rules and cleanliness when slaughtering animals and cutting, so that all objects that come into contact with the carcass are clean. The article considers and evaluates some environmental factors and their influence on the ways of contamination of meat by microorganisms.

Keywords

meat, meat products, sources of contamination, microflora, environmental factors