The assessment of the microbial contamination of chilled poultry meat from the commercial network

Consumption of poultry meat in recent years in Romania has increased quite a lot, and consumer buying criteria is mainly state of freshness thanks to a high level of knowledge regarding nutrition. Consumer food safety, mainly in terms of microbiological safety is an important component that will ultimately lead to prevention of health problems. Sometimes the consumer can not come in direct contact with food to see the state of freshness, a situation encountered and poultry, must therefore be guided by the shelf. Any incorrect handling of poultry meat along the cold chain can impact on considerable quality. The rapid decrease in temperature at cooling stage cold chain compliance and prevents accelerated growth of microorganisms. Freshness health assessment was done poorly correlating measurement of ammonia added with determining the microbial load or total aerobic mesophilic bacteria and total psychrophilic germs. Carcasses were evaluated 2 days after the first chilling, 4 days before the expiry of 1 day, 6 -7 days respectively. Microbial load consignments examined at two days included average values of 1.64 log / g for N.T.G.M.A. and an average value of 25 mg NH3%. In groups examined 4 days N.T.G.M.A. values was 3.05 log / g and an average value of 29 mg NH3%.For loads from 6 -7 days refrigerated average values N.T.G.M.A. They were 5, 96 log / g and the mean values of ammonia easily hydrolyzable to 32mg%. Determinations on poultrymeat reveal failure refrigeration temperature recommended by the manufacturer or there were interruptions to the cold chain for various periods of time which goes by the last day of expiry of validity it to lose its characteristic freshness