MICROORGANISMS, QUALITATIVE INDICATORS FOR MEAT PRODUCTS

Abstrak

Due to the fact that, for a few years now, our focus is more and more concentrated on safety and security of meat and vegetable products, this study’s aim is to evaluate the quality of certain well - known meat products (sausages, dry salami, and half-dried salami), purchased in a supermarket, from Timisoara. Microbiological tests were made especially on sanitary microbiological indicators (Escherichia, Enterobacter, Klebsiella). These tests emphasize hygiene in processing ang handling of products. In some cases, it higtlights how various heat treatments (pasteurization type) apply to food products. It also establishes the microbial load on the microscopic field and the colony forming units, by a culture method in plates, at 37º C for 48 hours. Based on the obtained results, it has been established that, concerning the microbial load and the presence or absence of coliform bacteria, studied products fall into the quality permitted by applicable law.