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2014, vol. 55, br. 2, str. 123-129
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Mikrobiološki ekosistem malih proizvodnih jedinica tokom proizvodnog ciklusa petrovačke kobasice
Microbial ecosystem of processing units during production process of Petrovská klobása
aInstitut za higijenu i tehnologiju mesa, Beograd, Srbija bUniverzitet u Novom Sadu, Tehnološki fakultet, Srbija cInstitut za prehrambene tehnologije, Novi Sad, Srbija
e-adresa: vessna@inmesbgd.com
Projekat: Razvoj tradicionalnih tehnologija proizvodnje fermentisanih suvih kobasica sa oznakom geografskog porekla u cilju dobijanja bezbednih proizvoda standardnog kvaliteta (MPNTR - 31032)
Sažetak
Proizvodnja tradicionalnih suvih-fermentisanih kobasica je u direktnoj vezi sa mikrobiološkim ekosistemom radne sredine (house flora), čije definisanje ima značajnu ulogu u mikrobiološkoj stabilnosti i bezbednosti gotovog proizvoda. U okviru rada, prezentovani su rezultati koji daju uvid u diverzitet microbiota u malim proizvodnim jedinicama, tokom proizvodnog ciklusa petrovačke kobasice. Test uzorci su sakupljeni u dva seoska domaćinstva u Bačkom Petrovcu, gde je izvršena priprema petrovačke kobasice na tradicionalan način. Ispitivanjem su obuhvaćena ukupno 43 uzorka. Generalno, Listeria monocytogenes i Staphylococcus aureus su detektovani u 6,97 i 9,30%, respektivno, dok je Escherichia coli detektovana u 18,60% uzoraka. Uzorci kobasica su na kraju perioda skladištenja (270. dan) bili bezbedni uz prisustvo sledećih grupa bakterija: aerobne bakterije, Micrococcaceae, bakterije mlečne kiseline i Enterococcus spp.
Abstract
Production of traditional dry-fermented sausages is associated with natural contamination by environmental flora. This microbiota is usually referred to as 'house flora'. This contamination occurs during slaughtering and increases during manufacturing. The diversity of microbiota in small-scale processing units, during production process of the traditional fermented dry sausages - Petrovská klobása, is reviewed in the present paper. Test samples were collected in two village households in Bački Petrovac, where the preparation of Petrovská klobása samples was performed in a traditional manner. The total number of 43 samples was subjected to laboratory examination. Generally, before stuffing, Listeria monocytogenes and Staphylococcus aureus were detected in 6.97 and 9.30%, respectively. Escherichia coli was found in 18.60%. The tested samples of end product at the end of the storage period (270th day) were safe with presence of bacteria populations from the working environment, such as: aerobic bacteria, Micrococcaceae, Lactic acid bacteria and Enterococcus spp. Examination of the hygienic status of the food processing environment, equipment, raw materials and final product provides an overview of growth trends and the disappearance of bacterial populations.
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