Version 1
: Received: 30 July 2024 / Approved: 1 August 2024 / Online: 1 August 2024 (15:34:18 CEST)
How to cite:
GAJEWSKA, M. J.; BARTODZIEJSKA, B. Microbial Quality of Traditional Meat Products Manufactured on a Small Scale by Polish Farms in the Lodz Region. Preprints2024, 2024080054. https://doi.org/10.20944/preprints202408.0054.v1
GAJEWSKA, M. J.; BARTODZIEJSKA, B. Microbial Quality of Traditional Meat Products Manufactured on a Small Scale by Polish Farms in the Lodz Region. Preprints 2024, 2024080054. https://doi.org/10.20944/preprints202408.0054.v1
GAJEWSKA, M. J.; BARTODZIEJSKA, B. Microbial Quality of Traditional Meat Products Manufactured on a Small Scale by Polish Farms in the Lodz Region. Preprints2024, 2024080054. https://doi.org/10.20944/preprints202408.0054.v1
APA Style
GAJEWSKA, M. J., & BARTODZIEJSKA, B. (2024). Microbial Quality of Traditional Meat Products Manufactured on a Small Scale by Polish Farms in the Lodz Region. Preprints. https://doi.org/10.20944/preprints202408.0054.v1
Chicago/Turabian Style
GAJEWSKA, M. J. and BEATA BARTODZIEJSKA. 2024 "Microbial Quality of Traditional Meat Products Manufactured on a Small Scale by Polish Farms in the Lodz Region" Preprints. https://doi.org/10.20944/preprints202408.0054.v1
Abstract
The aim of present study was to assess the microbiological quality of eight traditional meat products (black pudding, white brown, baked pate, roasted pork, raw smoked ham, smoked steamed sausage, raw smoked bacon, raw smoked loin) manufactured by polish farmers in the Lodz region. A total of 37 samples were collected and analyzed twice: within
24 h after purchase from manufactures and after 7 days of storage. Mesophiles, lactic acid bacteria (LAB), Enterobacteriaceae, presence of Listeria monocytogenes and Salmonella spp. were determined. The counts of isolated microorganisms varied depending on the product type and manufacturer. Mesophiles and lactic acid bacteria constituted the main microflora in the tested meat products. Enterobacteriace value was below detection limit in the most samples. The highest mean bacteria counts (mesophiles, LAB and Enterobacteriace) during storage were estimated in black pudding, followed by smoked steamed sausage and white brown. In opposite, the lowest mean bacteria levels were in baked pate and roasted pork. The obtained results showed significant influence of storage time on the mean number of mesophiles and LAB in the meat samples. Negative results for Salmonella spp. and Listeria monocytogenes were observed during 7 days of storage, indicating the safety of the studied meat products.
Keywords
traditional polish meat products; microbiological quality; pathogenic bacteria; food safety
Subject
Public Health and Healthcare, Public, Environmental and Occupational Health
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
