Microbiological quality of traditional raw smoked meat products

作者：Migowska Calik Alicja^*; Gomolka Pawlicka Malgorzata; Uradzinski Jan; Lachowicz Tomasz

来源：Medycyna Weterynaryjna, 2013, 69(10): 626-629.

• traditional polish raw smoked meat products
• microbiological quality
• TVC
• pathogenic bacteria

Three traditional raw smoked meat products: Kump Nadbuzanski, Kumpia Wieprzowa and raw smoked ham from a Masurian butcher, all manufactured in the north-eastern part of Poland, were examined. A total of 75 samples were examined in 5 test series of 5 samples of each product. The total viable count (TVC), presence of Salmonella spp., Escherichia coli, Listeria monocytogenes and Staphylococcus aureus were identified in the tested samples. Sampling and the microbiological examinations mentioned above were performed according to the methodology specified in the Polish Standards. The average level of TVC in tested smoked meats varied (from 3.34 log cfu/g to 6.38 log cfu/g) depending on the type of product and the test series. It is worth mentioning that there were significant differences in the level of TVC in meat products of the same kind from different production batches: the most explicit differences were in Kump Nadbuzanski. None of the tested samples were positive for Salmonella spp., Escherichia coli and Staphylococcus aureus; however, Listeria mono cytogenes was detected in two samples from one of the five series of studies of smoked ham from the Masurian butcher. This study indicates a minor role of the tested smoked meat products in the transmission of dangerous pathogens. Due to the small number of these specific product studies carried out in Poland, it is necessary to continue such testing.

• 出版日期2013-10