Monitoring of microbial quality of fermented whole meat products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F05%3A12963" target="_blank" >RIV/60460709:41210/05:12963 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Monitoring of microbial quality of fermented whole meat products

Original language description

Fermented whole meat products and dried meats belong to the category of uncooked meat products. Their durability and health safety is achieved either by fermentation and drying or solely by drying. Followingly, the production requires from producer to follow high hygienic standards. The microbial contamination of products can be suppressed by application of principles of good production praxis (HACCP), its risk may be however never negated. High propagation of microorganisms results in changes of organoleptic properties of the product. Hence, it is important to prevent growth of microorganisms by proper preserving operations. Following parameters were monitored: total count of microorganisms, number of coliforms and Escherichia coli, count of mesophilic sporulating anaerobes, Staphylococcus aureus, Salmonella, Listeria monocytogenes, E. coli O 157:H7.

Czech name

Sledování mikrobiální kvality fermentovaných výrobků

Czech description

Fermented whole meat products and dried meats belong to the category of uncooked meat products. Their durability and health safety is achieved either by fermentation and drying or solely by drying. Followingly, the production requires from producer to follow high hygienic standards. The microbial contamination of products can be suppressed by application of principles of good production praxis (HACCP), its risk may be however never negated. High propagation of microorganisms results in changes of organoleptic properties of the product. Hence, it is important to prevent growth of microorganisms by proper preserving operations. Following parameters were monitored: total count of microorganisms, number of coliforms and Escherichia coli, count of mesophilic sporulating anaerobes, Staphylococcus aureus, Salmonella, Listeria monocytogenes, E. coli O 157:H7.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Chemické listy

ISSN

0009-2770

e-ISSN

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Volume of the periodical

99

Issue of the periodical within the volume

14

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

342-344

UT code for WoS article

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EID of the result in the Scopus database

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