Hygiene of smoked goat ham production
Autori
Ivanović, SnežanaBaltić, Milan
Nešić, Ksenija
Pisinov, Boris
Pavlovic, Ivan
Ivanović, Jelena
Živković, D.
Marković, Radmila
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log c...fu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.
Ključne reči:
Goats / Hygiene / Pathogenic bacteria / Smoked ham / Total number of bacteriaIzvor:
Journal of Pure and Applied Microbiology, 2014, 8, 3, 2155-2162Izdavač:
- Journal of Pure and Applied Microbiology
Finansiranje / projekti:
- Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-MESTD-Technological Development (TD or TR)-31034)
- Primena novih biotehnoloških rešenja gajenja goveda, ovaca i koza u cilju dobijanja biološki vredne i zdravstveno bezbedne hrane (RS-MESTD-Technological Development (TD or TR)-31053)
Institucija/grupa
IZBISTY - JOUR AU - Ivanović, Snežana AU - Baltić, Milan AU - Nešić, Ksenija AU - Pisinov, Boris AU - Pavlovic, Ivan AU - Ivanović, Jelena AU - Živković, D. AU - Marković, Radmila PY - 2014 UR - https://plantarum.izbis.bg.ac.rs/handle/123456789/887 AB - The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking. PB - Journal of Pure and Applied Microbiology T2 - Journal of Pure and Applied Microbiology T1 - Hygiene of smoked goat ham production EP - 2162 IS - 3 SP - 2155 VL - 8 ER -
@article{ author = "Ivanović, Snežana and Baltić, Milan and Nešić, Ksenija and Pisinov, Boris and Pavlovic, Ivan and Ivanović, Jelena and Živković, D. and Marković, Radmila", year = "2014", abstract = "The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.", publisher = "Journal of Pure and Applied Microbiology", journal = "Journal of Pure and Applied Microbiology", title = "Hygiene of smoked goat ham production", pages = "2162-2155", number = "3", volume = "8" }
Ivanović, S., Baltić, M., Nešić, K., Pisinov, B., Pavlovic, I., Ivanović, J., Živković, D.,& Marković, R.. (2014). Hygiene of smoked goat ham production. in Journal of Pure and Applied Microbiology Journal of Pure and Applied Microbiology., 8(3), 2155-2162.
Ivanović S, Baltić M, Nešić K, Pisinov B, Pavlovic I, Ivanović J, Živković D, Marković R. Hygiene of smoked goat ham production. in Journal of Pure and Applied Microbiology. 2014;8(3):2155-2162..
Ivanović, Snežana, Baltić, Milan, Nešić, Ksenija, Pisinov, Boris, Pavlovic, Ivan, Ivanović, Jelena, Živković, D., Marković, Radmila, "Hygiene of smoked goat ham production" in Journal of Pure and Applied Microbiology, 8, no. 3 (2014):2155-2162.