UDC 579.67
DOI: 10.36871/vet.zoo.bio.202211002
Authors
Pavel N. Abramov,
Yulia V. Petrova,
Antonina T. Pivkina,
Moscow State Academy of Veterinary Medicine
and Biotechnology – MVA by K. I. Skryabin,
Moscow, Russian Federation
Abstract
The article is devoted to the definition of microbiological safety of red fish and caviar of the Far Eastern region. With the help of the microbiological method, studies were carried out on the quality and safety of products of the Far Eastern region. The result of the study were microbiological indicators of fish, such as the number of mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the Escherichia coli group, Staphylococcus aureus, sulfite-reducing clostridia, salmonella, mold, yeast. In the course of the study, we compared the results obtained with the norm of a certain microbiological indicator according to the EAEU TR 040/2016 «On the safety of fish and fish products ». Based on the data obtained, it was revealed that there were no violations of sanitary and hygienic standards during production. Packing and transportation were carried out taking into account the optimal temperature and sanitary standards, respectively, manufacturers of the Far Eastern region are conscientious about the production of products. Red fish and caviar produced for sale is safe in veterinary and sanitary terms. A good-quality product gets on the table to the consumer.
Keywords
microbiological research, quality and safety, red fish, red caviar, mesophilic aerobic and facultative anaerobic microorganisms
