Food Processing, Quality and Safety
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2009, vol. 36, iss. 3-4, pp. 49-52
Microbiological safety of minced and grill meat in the year 2009
Institute for Food Technology, Novi Sad
Projekat Ministarstva nauke Republike Srbije, br. TR 20066

Keywords: microbiological safety; minced meat; grill meat
The results of microbiological safety of minced and grill meat samples examined during the year 2009 are reported. 150 samples of meat were analyzed in this study: 75 samples of minced and 75 samples of grill meat. Out of 75 analyzed samples of minced meat, 20% were not safe due to presence of coagulasa positive staphylococcus and Escherichia coli, as well as due to increased number of total microorganisms within the range of 4x106 to 3x107. Out of 75 analyzed samples of grill meat, 48% were not safe due to presence of coagulasa positive staphylococcus and Escherichia coli, as well as due to increased number of total microorganisms, which was in the range from 32x105 to 35x107. During the production of grill meat more manipulative and manual labor is taking place than in the production of minced meat. Consequently, manual labor represents a risk and should be a critical control point in the production process.
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article language: English
document type: Original Paper
published in SCIndeks: 15/06/2011

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