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1

Jakość mikrobiologiczna tradycyjnych wędzonek surowych

100%
Migowska-Calik A., Gomolka-Pawlicka M., Uradzinski J., Lachowicz T.
Medycyna Weterynaryjna
|
2013
|
tom 69
|
nr 10
Three traditional raw smoked meat products: Kump Nadbu¿añski, Kumpia Wieprzowa and raw smoked ham from a Masurian butcher, all manufactured in the north-eastern part of Poland, were examined. A total of 75 samples were examined in 5 test series of 5 samples of each product. The total viable count (TVC), presence of Salmonella spp., Escherichia coli, Listeria monocytogenes and Staphylococcus aureus were identified in the tested samples. Sampling and the microbiological examinations mentioned above were performed according to the methodology specified in the Polish Standards. The average level of TVC in tested smoked meats varied (from 3.34 log cfu/g to 6.38 log cfu/g) depending on the type of product and the test series. It is worth mentioning that there were significant differences in the level of TVC in meat products of the same kind from different production batches: the most explicit differences were in Kump Nadbużański. None of the tested samples were positive for Salmonella spp., Escherichia coli and Staphylococcus aureus; however, Listeria monocytogenes was detected in two samples from one of the five series of studies of smoked ham from the Masurian butcher. This study indicates a minor role of the tested smoked meat products in the transmission of dangerous pathogens. Due to the small number of these specific product studies carried out in Poland, it is necessary to continue such testing.
2

Jakość mikrobiologiczna tradycyjnych polskich wędzonek parzonych

100%
Migowska-Calik A., Gomolka-Pawlicka M., Uradzinski J., Lachowicz T.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 01
The aim of this study was to determine the microbiological quality of three traditional smoked cooked meat products: kindziuk, smoked loin, and smoked ham, manufactured in north-eastern Poland. The total viable count (TVC) and presence of Salmonella spp., Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes were determined. A total of 5 test series of 5 samples of each product (n = 75) were performed. The average TVC ranged from 2.96 log cfu/g to 6.36 log cfu/g, depending on the type of product and the test series. There were significant differences in the TVC in the samples of smoked meat produced at different periods of time by the same manufacturer (i.e. samples representing different production batches of the same product). These differences were most notable in kindziuk. None of the samples was positive for Salmonella spp., Escherichia coli, Staphylococcus aureus, or Listeria monocytogenes. Our results attest to a satisfactory microbiological quality of smoked meats and confirm consumers’ positive opinion about the health safety of traditional domestic meat products. Nevertheless, significant differences in bacterial contamination of samples from different production batches suggest that the manufacturers of this type of meat products should take steps to ensure a higher quality of their products.
3

Wpływ szałwii na jakość mikrobiologiczną oraz wartość wskaźnika TBA w mięsie drobiowym odzyskanym mechanicznie

80%
Hac-Szymanczuk E., Cegielka A., Lipinska E., Ilczuk P.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 11
In this study, an analysis was conducted on the effect of sage (Salvia officinalis L.) on the microbiological quality and fat oxidation processes in mechanically deboned poultry meat (MDOM) from chickens, which was vacuum packaged and stored for 14 days (4-6°C). Four types of sage preparations were used: essential oil (O), dried sage (S), and extracts (aqueous – EW and alcoholic – EA). Microbiological examinations covered determinations of the total number of mesophilic aerobic microorganisms, psychrophilic bacteria, Enterobacteriaceae, enterococci and Salmonella spp. The lipid oxidation rate was determined by the TBARS value. It was found that the essential oil and extracts (water and alcohol) limited the growth of all microorganisms in the chill-stored MDOM samples. The use of oil and sage extracts also significantly reduced lipid oxidation processes occurring in the MDOM samples. The results indicate that these preparations of sage can be used to extend the shelf life of MDOM for 14 days of chilling storage.
4

Jakość mikrobiologiczna wybranych tradycyjnych polskich wędlin podrobowych wytwarzanych na terenie Pomorza

80%
Migowska-Calik A., Gomolka-Pawlicka M., Uradzinski J., Wojtacka J., Lachowicz T.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 11
The aim of the study was to determine the microbiological quality of three traditional offal meat products: Kashubian black pudding, black brawn (blutka) and liver sausages (léberka), manufactured in northern Poland. Samples were tested twice: immediately after purchase from producers and after storage under variable conditions (of fluctuating temperature: 24 h at 21°C ± 2°C and a further 3 days at 6°C ± 2°C). Total Viable Count (TVC) and the presence of Salmonella spp., Escherichia coli, Staphylococcus aureus and Listeria monocytogenes were determined. In total five series of tests were performed, and each of these 5 samples were examined, before and after storage, with regard to each type of product. Overall, 150 samples of sausages (75 before and 75 after storage) were tested. Total Viable Count (TVC) in the tested sausages fluctuated at an average level from 2.53 log cfu/g to 5.16 log cfu/g, depending on the type of smoked product as well as on the series of tests. There were significant differences in the level of TVC in samples of meats produced at different time periods by the same manufacturer (representing different production batches of the same product); these differences were quite evident in liver sausage (léberka). In any of the tested samples, both directly after purchase and after “4-day” storage, the presence of Salmonella spp., Escherichia coli, Staphylococcus aureus and Listeria monocytogenes was not detected. The storage of tested offal meat products did not result in statistically significant differences in mean values of TVC compared to those examined immediately after purchase (p > 0.05). The results of this study indicate that traditional Polish sausages made with offals manufactured in Pomerania region are safe and microbiologically stable during storage, despite the cold chain interruption. However, the differences in bacterial contamination recorded in liver sausage and black brawn originating from different production batches should be an indication for their manufacturers to take further actions in order to obtain final products with a lower degree of contamination.
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