MICROBIOLOGICAL CONTROL OF FRESH CHICKEN MEAT

Zadatak ovog završnog rada bio je napraviti mikrobiološko ispitivanje svježeg pilećeg mesa. Unutar mikrobiologije, polje mikrobiologija namirnica najšire je područje istraživanja. Poznavanje mikrobiologije veoma je važno za osiguravanje odgovarajućih organoleptički ispravnih, zdravih i sigurnih namirnica. Mikroorganizmi su jako bitni u proizvodnji namirnica i u održavanju prehrambenog lanca u prirodi. Mikrobiologija mesa i proizvoda od mesa je posebna grana mikrobiologije, koja se bavi identificiranjem i utvrđivanjem porijekla mikroorganizama na tim namirnicama. Većina prisutnih mikroorganizama može imati određen utjecaj na kvalitetu mesa. Za ovo ispitivanje korišteno je svježe pileće meso: meso peradi u trupovima, porcionirano meso i meso u malim komadima, te iznutrice čija je analiza provedena međunarodnim ISO metodama. Dobiveni rezultati su pokazali da je svježe pileće meso mikrobiološki ispravno. Bakterije moraju biti u dozvoljenim količinama i ne smiju predstavljati opasnost za zdravlje potrošača. Ispitivanje na svježem pilećem meso provedeno je na slijedeće bakterije: Aerobno mezofilne bakterije, Enterobacteriaceae, Staphylococcus aureus, Sulfitoreducirajuće klostridije, Escherichiae coli, Salmonellae spp., Listeria monocytogenes.The task of this final work was to make a microbiological examination of fresh chicken meat. Within microbiology, the field of food microbiology is the broadest area of research. Knowledge of microbiology is very important for ensuring appropriate organoleptically correct, healthy and safe food. Microoganisms are very important in food production and in maintaining the food chain in nature. Microbiology of meat a and meat products is a special branch of microbiology, which deals with identification of the origin of microorganisms on these food. Most of the microorganisms present can have some impact on meat quality. For this test, fresh chicken meat was used: chicken meat in carcasses, portioned meat and meat in small pieces, and offal whose analysis was performed by international ISO methods, The obtained results showed that fresh chicken meat is microbiologically correct. Bacteria must be in the permitted quantities and must not pose a danger to the health of consumers. Bacteria must be in the permitted quantities and must not pose a danger to the health of consumers. The test on fresh chicken meat was performed on the following bacteria: Aerobic mesophilic bacteria, Enterobacteriaceae, Staphylococcus aureus, Sulfite-reducing clostridia, Escherichiae coli, Salmonellae spp., Listeria monocytogenes