MICROBIOLOGICAL QUALITY OF MINCED MEAT AND MEAT PREPARATIONS

Abstract

Microbiological examination of food is one of the most important control processes in food production and trade. In that way, we provide safe food on market, but also the consumption of foods and the prevention of diseases that can be transmitted by food contaminated with microorganisms. The aim of this study was to examine the microbiological status of minced meat and meat preparations in the period from years 2014 to 2020. Microbiological examinations included Salmonella spp., Escherichia coli and the total number of aerobic mesophilic bacteria. ISO standard were used to isolate microorganisms (BAS EN ISO 6579-1, BAS ISO 16649-2, BAS EN ISO 4833- 1). A total of 9,942 samples of minced meat and meat preparations (kebabs, burgers, grilled sausages) were tested. It was determined that 10.66% of the samples did not meet the microbial criteria. The most commonly isolated pathogens were Escherichia coli in 11.60% and Salmonella spp. in 1.93% samples. The higher number of aerobic mesophilic bacteria (86.65% of samples) indicates bad hygiene and a potential rapid spoilage of the product.