Microbial stability of sausage products with reduced salt content

Cilj ovog rada je validacija roka trajnosti proizvoda sa smanjenim udjelom soli i korištenjem zamjene za sol, s obzirom na njegovu mikrobiološku stabilnost. Mikrobiološke analize su provedene na Kranjskoj kobasici koja je predstavnik skupine polutrajnih kobasičarskih proizvoda. Kontrolni uzorak je proizvod proizveden prema dosadašnjoj „klasičnoj“ recepturi. Deset pakovina kontrolnog uzorka je analizirano odmah nakon vakuumiranja, zatim sredinom deklariranog roka trajanja (35. dan u roku), na dan isteka roka (45 dana od datuma proizvodnje) i 65. dan od datuma proizvodnje. Svi navedeni uzorci su analizirani i dva dana nakon otvaranja pakovina i čuvanja u hladnjaku na propisanoj temperaturi. Na taj s način validira i način konzumacije proizvoda deklariran na pakovini (nakon otvaranja upotrijebiti u roku 2 dana). Na isti je način ispitana i Kranjska kobasica sa smanjenim udjelom soli. Istraživanjem je obuhvaćena pretraga na sljedeće mikroorganizme: aerobne mezofilne bakterije, Enterobacteriaceae, koagulaza pozitivne stafilokoke/S. aureus, Salmonella spp., bakteriju Listeria monocytogenes i sulfitreducirajuće klostridije. U analizi navedenih pokazatelja korištena je ISO metodologija. Ispitivanje mikrobne stabilnosti proizvoda sa smanjenim udjelom soli, provedeno je kroz 140 mikrobioloških analiza. U uzorcima sa smanjenim udjelom soli te u kontrolnim uzorcima nisu izolirane bakterije roda Salmonella, L. monocytogenes, niti je zabilježen porast ostalih pretraživanih mikroorganizama, osim aerobnih mezofilnih bakterija. Prema dobivenim vrijednostima aerobnih mezofilnih bakterija, tri uzorka (4 %) proizvedena prema „klasičnoj“ recepturi daju prihvatljiv rezultat, dok se kod pet uzoraka (7 %) sa smanjenim udjelom soli rezultati analize tumače prihvatljivima prema odredbama propisa. Analiza svih preostalih uzoraka je zadovoljavajuća te nije dobiven niti jedan nezadovoljavajući rezultat. Svi analizirani uzorci su mikrobiološki ispravni tijekom cijelog roka trajnosti proizvoda. Smanjeni udio soli u proizvodu korištenjem zamjene za sol (Salut®), nije utjecao na mikrobnu stabilnost proizvoda. Odsutnost patogenih mikroorganizama u analiziranim uzorcima potvrda je uređenog sustava sigurnosti hrane, poštivanja HACCP principa te kontinuiranog provođenja dobre proizvođačke i dobre higijenske prakse.The objective of this paper was to validate the shelf life of a product with reduced salt content containing a salt substitute, with regards to its microbiological stability. Microbiological analyses were carried out on Kranj sausage (Kranjska kobasa), as a representative of the group of semi-permanent sausage products. The control sample was manufactured according to the “classic” formula. Ten packets of the control sample were analysed immediately after vacuuming, then within the stated expiration period (day 35), on the expiration date (45 days from the date of production) and 65 days from date of production. All samples were also analysed two days after opening the packet and storage of the product in the refrigerator at the prescribed temperature. This also validates the manner of product consumption as declared on the packaging (after opening, use within two days). The version of the Kranj sausage with reduced salt content was also tested in the same manner. The study covered the following microorganisms: aerobic mesophilic bacteria, Enterobacteriaceae, positive staphylococci coagulase/S. aureus, Salmonella spp., Listeria monocytogenes, and sulfite-reducing clostridia. ISO methodology was applied in the analysis. Testing the microbial stability of the reduced salt product was performed on the basis of 140 microbiological analyses. In samples with reduced salt content and in control samples, no bacteria were isolated from the genus Salmonella or Listeria monocytogenes, nor were there any increases in the numbers of other microorganisms, with the exception of aerobic mesophilic bacteria. Three samples (4%) produced according to the “classic” recipe gave an acceptable result for aerobic mesophilic bacteria, while five samples (7%) with reduced salt content were readily acceptable according to the regulations. The analysis of all remaining samples was satisfactory, and no unsatisfactory result was obtained. All the analysed samples were microbiologically suitable throughout the entire shelf life of the product. Reduced salt content was achieved with salt substitution (Salut®), which did not affect the microbial stability of the product. The absence of pathogenic microorganisms in the analysed samples confirms the regulated food safety system, compliance with the HACCP principles and continuous implementation of good manufacturing and good hygiene practices