HOME-MADE FERMENTED SAUSAGES - MICROBIOLOGICAL QUALITY

U ovom radu istražene su mikrobiološke promjene tijekom 90-dnevnog zrenja tradicionalnih fermentiranih kobasica proizvedenih u domaćinstvu. U sirovini i kobasicama određivan je broj aerobnih mezofilnih bakterija, bakterija mliječne kiseline, koagulaza negativnih koka, enterokoka, kvasaca, sulfitreducirajućih klostridija, enterobakterija, S. aureus, Pseudomonas spp., te prisutnost Salmonella spp. i Listeria monocytogenes primjenom standardnih mikrobioloških metoda. U mesu, masnom tkivu te pripremljenom nadjevu zabilježeno je značajno mikrobiološko onečišćenje – enterobakterijama (3,47- 3,54 log10 CFU/g), enterokokima (2,00-4,43 log10 CFU/g), klostridijama (1-2 log10 CFU/g) i S. aureus (2,6-3,47 log10 CFU/g). U nadjevu kobasica tijekom zrenja broj se bakterija mliječne kiseline s početnih 4,5 log10 CFU/g višestruko povećao do 21. dana i ostao ustaljen (8 log10 CFU/g) do kraja proizvodnog procesa (90. dan). Promjene ukupnog broja bakterija pratile su trend promjena bakterija mliječne kiseline. Populacija enterokoka se nakon 21. dana zrenja smanjivala progresivno i u gotovom proizvodu bila za 1,7 log manja u odnosu na početni broj. Populacija kvasaca (> 5 log10 CFU/g) i koagulaza negativnih koka (3,5 log10 CFU/g) nije se značajno mijenjala tijekom zrenja. Enterobakterije su utvrđene u nadjevu do 60. dana, S. aureus do 33. dana, a sulfitreducirajuće klostridije do 8. dana zrenja. U odnosu na istraživanja industrijskih brzofermentiranih kobasica, tradicionalno proizvedene kobasice u domaćinstvu pokazuju lošiju higijensku kakvoću sirovine i pripremljenog nadjeva, te polaganiji proces acidifikacije s posljedičnim sporijim potiskivanjem nepoželjne mikroflore. Mikrobiološki nalaz kobasica na kraju proizvodnog procesa zadovoljavao je odredbe Pravilnika o mikrobiološkim standardima za namirnice (NN 46/94; 20/01; 40/01; 125/03; 32/04).In this study microbiological changes during 90-day ripening period of traditional home-made fermented sausages were investigated. Total viable count, lactic acid bacteria, coagulase negative cocci, enterococci, yeasts, sulphitereducing clostridia, enterobacteria, S. aureus, Pseudomonas spp., Salmonella spp and L. monocytogenes were determined in raw materials and sausage mixture using standard microbiological methods. In meat, fat tissue and prepared sausage mixture significant microbiological contamination was observed – due enterobacteria (3,47- 3,54 log10 CFU/g), enterococci (2,00-4,43 log10 CFU/g), clostridia (1-2 log10 CFU/g) and S. aureus (2,6-3,47 log10 CFU/g). During the ripening of sausages lactic acid bacteria count increased from initial 4,5 log10 CFU/g to > 8 log10 CFU/g towards 21st day and remaind constant till the end of process (90th day). Changes in total viable cound followed the trend of succession of lactic acid bacteria. Enterococci decreased continuously after 21st days resulting in 1,7 log lower number in final products comparing to initial population. Yeast (> 5 log10 CFU/g) and coagulase negative cocci count (3,5 log10 CFU/g) didn’t changed significantly during the ripening. Enterobacteria, S. aureus and clostridia were found until day 60, 33 and 8, respectively. With regard to studies of industrial fast-fermented sausages, traditional home-made sausages showed inferior hygienic quality of raw materials and prepared sausage mixture, as well as slower acidification and delayed elimination of undesirable microflora. Microbiological finding at the end of manufacturing process complied provisions of Croatian Regulation on microbiological standards for foodstuffs (NN 46/94; 20/01; 40/01; 125/03; 32/04)