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标题：Microbiological evaluation of poultry sausages stored at different temperatures
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作者：Simona Kunová ; Alica Bobková ; Ľubomír Lopašovský 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2014
卷号：8
期号：1
页码：141-145
DOI：10.5219/338
语种：English
出版社：Association HACCP Consulting
摘要：The aim of our study was to evaluate the microbiological quality of poultry sausages, which were stored at different temperatures (4 °C, 15 °C). Total count of bacteria, coliform bacteria, yeasts and filamentous microscopic fungi were detected in poultry sausages. Microbiological quality was evaluated using the horizontal method for the determination number of microorganisms. Total count of bacteria in sausages stored at 4 °C ranged from 1 × 10¹ CFU.g^-1 in sample 1 (after opening) to 4.35 × 10⁴CFU.g^-1 in sample 1 (7^thday of storage). Total count of bacteria in sausages stored at 15 °C ranged from 3.25 × 10³CFU.g^-1 in sample 1 (after opening) to 3.12 × 10⁶CFU.g^-1 in sample 1 to 3.12 × 10⁶CFU.g^-1 in sample 1 (7^th day of storage). Coliform bacteria in sausages stored at 4 °C ranged from 1 × 10¹CFU.g^-1 to 3.15 × 10⁵CFU.g^-1. Coliform bacteria in sausages stored at 15 °C ranged from 1.54 × 10³CFU.g^-1 to 1.40 × 10⁶CFU.g^-1. Yeasts and microscopic filamentous fungi in sausages stored at 4 °C ranged from 2.75 × 10⁴CFU.g^-1 to 1.40 × 10⁶CFU.g^-1. Yeasts and microscopic filamentous fungi in sausages stored at 15 °C ranged from 1.30 × 10⁴CFU.g^-1 to 1.44 × 10⁶CFU.g^-1. Total count of bacteria, coliform bacteria, yeast and microscopic fungi were not in accordance with Codex Alimentarius of Slovak Republic on 3^rd day in samples stored at 15 °C.
其他摘要：The aim of our study was to evaluate the microbiological quality of poultry sausages, which were stored at different temperatures (4 °C, 15 °C). Total count of bacteria, coliform bacteria, yeasts and filamentous microscopic fungi were detected in poultry sausages. Microbiological quality was evaluated using the horizontal method for the determination number of microorganisms. Total count of bacteria in sausages stored at 4 °C ranged from 1 × 101 CFU.g-1 in sample 1 (after opening) to 4.35 × 104 CFU.g-1 in sample 1 (7th day of storage). Total count of bacteria in sausages stored at 15 °C ranged from 3.25 × 103 CFU.g-1 in sample 1 (after opening) to 3.12 × 106 CFU.g-1 in sample 1 to 3.12 × 106 CFU.g-1 in sample 1 (7th day of storage). Coliform bacteria in sausages stored at 4 °C ranged from 1 × 101 CFU.g-1 to 3.15 × 105 CFU.g-1. Coliform bacteria in sausages stored at 15 °C ranged from 1.54 × 103 CFU.g-1 to 1.40 × 106 CFU.g-1. Yeasts and microscopic filamentous fungi in sausages stored at 4 °C ranged from 2.75 × 104 CFU.g-1 to 1.40 × 106 CFU.g-1. Yeasts and microscopic filamentous fungi in sausages stored at 15 °C ranged from 1.30 × 104 CFU.g-1 to 1.44 × 106 CFU.g-1. Total count of bacteria, coliform bacteria, yeast and microscopic fungi were not in accordance with Codex Alimentarius of Slovak Republic on 3rd day in samples stored at 15 °C.
关键词：quality; poultry sausage; meat product; shelf life; microbiological quality
其他关键词：quality;poultry sausage;meat product;shelf life;microbiological quality