MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA

Mikroorganizmi sudjeluju u proizvodnji hrane, ali postoji i grupa mikroorganizama koja je kvari, narušavajući njezina nutritivna i senzorska svojstva. Uz mikroorganizme kvarenja mogu se pronaći i patogeni mikroorganizmi koji ugrožavaju zdravlje potrošača. Kako bi spriječili kvarenje i zaštitili potrošača potrebno je provesti mikrobiološku kontrolu hrane, pazeći pri tome na mikroorganizme indikatore koji su specifični za određenu grupu namirnica. Cilj ovoga rada bio je istražiti mikrobiološku ispravnost narezaka 6 različitih vrsta salama pakiranih u modificiranoj atmosferi i to nakon pakiranja i 85 dana čuvanja pri 4°C (istek roka trajnosti). Mikroorganizmi indikatori odabrani su prema Uredbi Komisije (EZ) br. 2073/2005 o mikrobiološkim kriterijima za hranu i Vodiču za mikrobiološke kriterije za hranu (2011). Svi testirani uzorci narezanih salama pakiranih u modificiranoj atmosferi udovoljavali su mikrobiološkim kriterijima, nije uočena niti jedna nesukladnost, nakon pakiranja i nakon 85 dana čuvanja.Microorganisms engage in the production of food, however, there’s also a group of microorganisms that harm food by destroying its nutritional and sensory characteristics. Along with spoilage microorganisms, pathogenic microorganisms that pose a hazard to a consumer’s life can also be found. To prevent spoilage and protect the consumer, it is required to conduct microbiological control of food, minding the indicator microorganisms which are typical for a given category of food. This work aims to examine the microbiological accuracy of 6 different types of salami packaged in a modified atmosphere, after packaging and 85 days of preservation at 4°C (end of expiration date). Indicator microorganisms were selected according to Commission Regulation (EZ) no. 2073/2005 on microbiological criteria for food and the Guide for microbiological criteria for food (2011). After packaging and 85 days of preservation, there was no non-compliance observed and all tested samples of sliced salami packaged in a modified atmosphere satisfied the microbiological criteria