Microbiological Contamination Level of Semi-finished Poultry Meat Pickled by Various Methods

Statsenko, Elena; Omarov, Ruslan; Shlykov, Sergei; Nesterenko, Anton; Kuznetsov, Yuri

:: International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies

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ISSN 2228-9860
eISSN 1906-9642
CODEN: ITJEA8

FEATURE PEER-REVIEWED ARTICLE

Vol.12(12) (2021)

Microbiological Contamination Level of Semi-finished Poultry Meat Pickled by Various Methods

Elena Statsenko (Department of Food Technologies and Engineering, Institute of Living Systems, North Caucasus Federal University, Stavropol, RUSSIA),
Ruslan Omarov, Sergei Shlykov (Department of production technology and processing of agricultural products, Stavropol State Agrarian University, Stavropol, RUSSIA),
Anton Nesterenko (Department of technology for storage and processing of livestock products, Department of technology for storage and processing of livestock products, Kuban State Agrarian University named after, Krasnodar, RUSSIA),
Yuri Kuznetsov(Department of Parasitology, St. Petersburg state university of veterinary medicine, St. Petersburg, RUSSIA).

Disciplinary: Food Science (Food Safety), Veterinary and Agriculture (Meat Products).
➤ FullText

doi: 10.14456/ITJEMAST.2021.234

Keywords: Semi-finished meat products; Toxicological safety; Contaminants; Food microbiology; Food safety.

Abstract
This article presents the results of microbiological studies of chilled semi-finished poultry meat in a marinade. The recipe of the experimental sample used a complex food additive containing acetates and citrates. In the studied samples, sanitary indicative microorganisms (QMAFAnM, coliforms), opportunistic (Proteus), and pathogenic (Salmonella, Listeria monocytogenes) were determined. Based on the data obtained, proposals were developed to reduce the bacterial contamination of semi-finished poultry meat products.
Paper ID: 12A12C

Cite this article:

Statsenko, E., Omarov, R., Shlykov, S., Nesterenko, A. and Kuznetsov, Yu. (2021). Microbiological Contamination Level of Semi-finished Poultry Meat Pickled by Various Methods. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 12(12), 12A12C, 1-8. http://doi.org/10.14456/ITJEMAST.2021.234

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