Original scientific paper

Growth of Yersinia enterocolitica O:3 in Minced Pork Meat

Tea Bijelić ; Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Vesna Dobranić orcid.org/0000-0001-7413-8115 ; Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Snježana Kazazić ; Institut Ruđer Bošković, Zagreb, Hrvatska
Ivana Filipović ; Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Zvonimir Dumbović ; student doktorskog studija „Veterinarske znanosti“, Ministarstvo poljoprivrede, Zagreb, Hrvatska
Nevio Zdolec orcid.org/0000-0001-7413-8115 ; Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska

Abstract

Yersinia enterocolitica is a pathogenic bacteria of public health relevance in pork meat production. This study evaluated the growth potential of Y. enterocolitica O:3 isolated from pig´s tonsils in minced meat stored aerobically at 4 °C and 10 °C. Y. enterocolitica was determined using MALDI-TOF mass spectrometry and inoculated to pork at a level of 3 log CFU/g. After the first day of storage, the pathogen count in minced meat at 4 °C and 10 °C was 0.4 log and 1.2 log higher, respectively (P<0.05). On the second day of storage, the increase of the population was 0.7 and 1.71 log (P<0.05). At the end of storage, the Yersinia count in samples stored at 4 °C was 2.72 log higher than the initial population, while in samples stored at 10 °C it was 4.46 log higher. These results indicate the importance of implementing good hygiene practices in slaughter processing and production of minced pork, since cooling at the usual temperatures does not prevent the growth of the pathogenic Y. enterocolitica.

Keywords

Yersinia enterocolitica; MALDITOF MS; Pork minced meat; Cooling; Growth potential

Hrčak ID:

221492

URI

https://hrcak.srce.hr/221492

Publication date:

21.2.2017.

Article data in other languages: croatian

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