Microbiological Analyses of Working Surfaces and Quality of Meat Products

Abstract

The microbiological safety and quality of meat products are important to producers and consumers and involve microbial contaminants on the final products. The swabs were obtained from workers hands, plank for meat cutting, and knifes in January and February 2016. Beef and sheep prosciutto and Sudžuk sausage sampling was also performed at the same locations in the same time as swabs sampling. In these meat products, aerobic mesophilic bacteria, yeast, molds, E. coli, Salmonella spp., and clostridia were determined. Higher level of contamination was obtained in January. Workers hands were highly contaminated with all examined bacteria, while in knife swabs lowest contamination level was detected. Higher level of meat products contamination was also noticed in January 2016. Aerobic mesophilic bacteria were most abundant in Sudžuk sausage samples, E. coli, yeasts and molds in sheep prosciutto, while Salmonella spp. and clostridia were not detected in any sample. Good microbiological quality of meat products was noticed.

Mikrobiološka bezbjednost i kvalitet mesnih prerađevina su veoma značajni za proizvođače i potrošače, s obzirom na potencijalnu opasnost od njihove mikrobiološke kontaminacije. Brisevi su uzimani sa ruku radnika, dasaka za sječenje i noževa u januaru i februaru 2016. godine na pijaci Vogošća-Sarajevo. Uzorci pršute, stelje i sudžuka su uzeti iz istih objekata i u isto vrijeme kad i brisevi iz tih objekata. U ovim mesnim prerađevinama, određeno je prisustvo aerobnih mezofilnih bakterija, kvasaca, gljiva, E. coli, Salmonella spp. i klostridija. Veći stepen kontaminacije radnih površina zabilježen je u januarskom uzorkovanju. Ruke radnika su bile veoma kontaminirane svim ispitivanim bakterijama, dok su noževi za sječenje bili najmanje kontaminirani. I mesne prerađevine su bile više kontaminirane u januaru 2016. godine. Aerobne mezofilne bakterije su bile najzastupljenije u sudžuku, E. coli, kvasci i gljive u stelji, a Salmonella spp. i klostridije nisu detektovane ni u jednom uzorku, pa se može zaključiti da je sigurnost mesnih prerađevina dobra.