Original scientific paper

Microbial analysis of the meat products focused on the occurrence of microscopic filamentous fungi

A. Laciaková ; The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic
M. Pipová ; The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic
D. Maté ; The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic
V. Laciak ; The University of Veterinary Medicine, Komenského 73, 041 81 Košice, The Slovak Republic

Abstract

The study is focused on the microbial analysis of selected soft, heat-processed meat products and raw materials used for their production. A special attention has been paid to the isolation and identification of microscopic filamentous fungi. Five samples (from the surface of beef cuts, ground beef, ground pork, salami emulsion, and final product) were taken each month within a period of one year. The microbial investigation was aimed at the determination of total plate counts, the number of coliforms, Staphylococcus aureus, the presence of Salmonella spp., and the number of moulds. The highest level of microbial contamination (total plate count, counts of coliforms and Staphylococcus aureus) was observed in both kinds of ground meat during summer months. The presence of Salmonella was not determined in any sample. The highest number of microscopic filamentous fungi was found in samples of salami emulsion in summer months. Toxicogenic genera (Aspergillus spp., Penicillium spp., and Fusarium spp.) have also been identified.

Keywords

meat products; microbial contamination; toxicogenic moulds

Hrčak ID:

21564

URI

https://hrcak.srce.hr/21564

Publication date:

15.9.2004.

Article data in other languages: croatian

Visits: 2.771 *