The development of a method for psychotropic microflora segregation from frozen and iced meat and from the equipment of meat processing enterprises

  • V. Z. Salata Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z. Gzhytskyj, Lviv
  • M. D. Kukhtyn Ternopil Ivan Pului National Technical University, Ternopil
  • Y. B. Perkiy Ternopil Research Station of the Institute of Veterinary Medicine, NAAS, Ternopil
Keywords: psychrotrophic microflora, method of estimation of meat, washings from equipment of meat processing enterprises

Abstract

The development of rapid methods for assessing the safety and quality of meat raw materials and the sanitary state of technological equipment is always an acute issue. The paper presents the results of researches on evaluation of the developed way to define the quantitative contents of psychotropic microorganisms in beef meat and washouts from the equipment of meat-processing enterprises. To determine the number of psychotropic microorganisms we used a standard microbiological method when the segregation of psychotropic microorganisms from products of animal origin was carried out at a temperature of 6.5° C and incubated for 10 days. The method for isolating psychrotrophic microorganisms from meat and factory equipment of meat processing enterprises was developed. This method involves incubating inoculation at a temperature of 19 ± 1° C for 72 hours and counting the number of colonies formed. It has been established that in the washouts selected from cooled and frozen beef carcasses, which in the standard method had an insignificant content of psychotropic bacteria – 103 CFU / cm3 per washout, the deviation in the amount of microflora in the developed method did not exceed 5.0%. In beef washouts with the number of psychotropes of 104 or more CFU/cm3 in the standard method, with the help of determined method we found an increase of psychotropic bacteria from 4.1 to 8.7 %. Almost the same trend was observed in the study of the washouts from selected equipment of meat-processing enterprises. When studying the morphological composition of the isolated microflora applying the standard and developed methods, it was found that an increase in the number of psychrotrophic microorganisms in the developed method occurs due to the development of Gram-positive rods and coccal forms of bacteria. Thus, a method has been developed for the quantitative determination of psychotropic microorganisms in meat and the equipment of meat processing enterprises, which makes it possible to isolate psychotropic microorganisms 3.3 times faster than in the standard way and to assess the sanitary and hygienic state of production.

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Abstract views: 110
PDF Downloads: 52
Published
2018-03-29
How to Cite
Salata, V., Kukhtyn, M., & Perkiy, Y. (2018). The development of a method for psychotropic microflora segregation from frozen and iced meat and from the equipment of meat processing enterprises. Theoretical and Applied Veterinary Medicine, 6(1), 30-34. Retrieved from https://bulletin-biosafety.com/index.php/journal/article/view/167