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Microbiological profile of sheep carcasses at slaughter

Andrijana Kegalj ; Veleučilište Marko Marulić u Kninu, Hrvatska
Martina Marković ; Veleučilište Marko Marulić u Kninu, Hrvatska
Marija Vrdoljak ; Veleučilište Marko Marulić u Kninu, Hrvatska
Lidija Kozačinski ; Veterinarski fakultet, Sveučilišta u Zagrebu, Hrvatska
Boro Mioč ; Agronomski fakultet, Sveučilišta u Zagrebu, Hrvatska

Puni tekst: hrvatski, pdf (326 KB) str. 247-254 preuzimanja: 62* citiraj
APA 6th Edition
Kegalj, A., Marković, M., Vrdoljak, M., Kozačinski, L. i Mioč, B. (2019). Mikrobiološki profil trupova ovaca na liniji klanja . Veterinarska stanica, 50 (3), 247-254. Preuzeto s https://hrcak.srce.hr/223831
MLA 8th Edition
Kegalj, Andrijana, et al. "Mikrobiološki profil trupova ovaca na liniji klanja ." Veterinarska stanica, vol. 50, br. 3, 2019, str. 247-254. https://hrcak.srce.hr/223831. Citirano 15.07.2020.
Chicago 17th Edition
Kegalj, Andrijana, Martina Marković, Marija Vrdoljak, Lidija Kozačinski i Boro Mioč. "Mikrobiološki profil trupova ovaca na liniji klanja ." Veterinarska stanica 50, br. 3 (2019): 247-254. https://hrcak.srce.hr/223831
Harvard
Kegalj, A., et al. (2019). 'Mikrobiološki profil trupova ovaca na liniji klanja ', Veterinarska stanica, 50(3), str. 247-254. Preuzeto s: https://hrcak.srce.hr/223831 (Datum pristupa: 15.07.2020.)
Vancouver
Kegalj A, Marković M, Vrdoljak M, Kozačinski L, Mioč B. Mikrobiološki profil trupova ovaca na liniji klanja . Veterinarska stanica [Internet]. 2019 [pristupljeno 15.07.2020.];50(3):247-254. Dostupno na: https://hrcak.srce.hr/223831
IEEE
A. Kegalj, M. Marković, M. Vrdoljak, L. Kozačinski i B. Mioč, "Mikrobiološki profil trupova ovaca na liniji klanja ", Veterinarska stanica, vol.50, br. 3, str. 247-254, 2019. [Online]. Dostupno na: https://hrcak.srce.hr/223831. [Citirano: 15.07.2020.]

Sažetak
The introduction of the HACCP (Hazard Analysis and Critical Control Points) system, and quality management system in abattoirs, has significantly increased the requirements concerning the microbiological profile of carcasses. HACCP has recognised that biological risks are related to microbiological contamination of carcasses, and this has been set as a critical control point. Microbiological contamination of the carcass can be a consequence of disease, i.e. contact of meat with the meat of infected or diseased animals, or from inadequate hygiene during the handling, storage and processing of meat. The most sensitive phase, in terms of protecting meat from microbiological contamination, is the primary processing of the carcass. Modern abattoirs, also involved in the production of meat and meat products, must continually adapt to the demanding hygiene standards for meat distribution. In order to prevent meat contamination during processing and transport, it is very important to apply regular cleaning, washing and disinfection of work surfaces, tools, equipment, and the hands of workers. For microbiological monitoring of carcasses, Regulation 2073/2005 of the European Commission specifies the total number of aerobic mesophilic bacteria as a hygiene indicator, and of Enterobacteriaceae as an indicator of faecal contamination. It also lays down the microbiological performance criteria for samples obtained by destructive sampling techniques, though non-destructive techniques are preferred due to the practicality of the meat industry. Swab samples of used tools and work surfaces are taken regularly, along with examining the microbiological profile of carcasses for microbiological analysis at abattoirs. In microbiological determination using the swab method, the assessment of surface hygiene is based on determining the total number of aerobic mesophilic bacteria and enterobacteria per square centimetre.

Ključne riječi
carcasses; total aerobic mesophilic bacteria; Enterobacteriaceae; hygiene

Hrčak ID: 223831

URI
https://hrcak.srce.hr/223831

[hrvatski]

Posjeta: 129 *