Review article

Health-related significance of halophilic bacteria in meat processing

Branimir Mioković ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Abstract

Salting, the oldest known method of food preservation, affects the development of microorganisms by depriving them of water, with the result that the bacteria die, stagnate or diminish; or else they are transformed into dormant state as spores. Bacteria able to live in media containing an elevated measure of salt are termed halophilic bacteria. This paper presents their types and the significance they bear in the processing of animal-origin food stuffs.
The existence of bacteria in salted foodstuffs, and their number, depends on many factors, such as type of food involved, salt concentration, presence of other salts, storage conditions (temperature, method of packaging, etc.). Food deterioration caused by the presence of halophilic bacteria is manifested by changes in organoleptic properties (change in colour, the appearance of surface mucous and, occsionally, the presence of an odour and of gas). The majority of halophilic bacteria are not pathogenic to man, with the exception of certain genera, such as Vibrio, Salmonella, Bacillus, Pseudomonas, Staphylococcus, Clostridium and others.

Keywords

salt; salting; brine; halophilic bacteria

Hrčak ID:

21571

URI

https://hrcak.srce.hr/21571

Publication date:

15.9.2004.

Article data in other languages: croatian

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