Kasianenko S. M. Evaluation of the safety and quality of poultry carcasses for contamination by Campylobacter spp

Abstract

Effective poultry meat quality control is based on forecasting, identification of dangerous factors and risk management. The article presents experimental studies indicators of safety and quality of poultry meat due to contamination Campylobacter spp. The level has been studied bacterial insemination of meat. Defined microbiological indicators of the safety of poultry meat of different conditions: boneless pieces, pieces with bones and mechanical deboning. Low-quality and dangerous products were identified according to microbiological indicators, which accounted for 27.45% of the total number of samples examined. The dominant number of positive results of microbiological studies of product samples according to the indicators of KMAFAnM and bacterias of the E. coli group were registered when selling mechanically deboned meat in a chilled state. In the vast majority of cases, bacteria were isolated from poultry carcasses in association. During the investigation of the quality of poultry meat, 27.45% of samples of low-quality and dangerous products according to microbiological indicators were found. Based on the results of identification of 29 isolates family Enterobacteriaceae: Salmonella – 31.0%, E.coli – 20.7%, Listeria – 20.7%,P. aeruginosa– 13.8%, C. jejuni and C. coli – 13.8% and 6.9%, respectively, P. vulgaris – 81 (96.4%). The isolates had a high and medium degree of pathogenicity: Salmonella – 22.2%, E.coli – 33.6%, Listeria – 66.6%, C. jejuni – 100%. Meat samples were studied had signs of poor quality according to organoleptic indicators. The surface of carcasses is wet, yellowish-gray in color; subcutaneous and internal adipose tissue is pale yellow; the serous membrane of the thoraco-abdominal cavity is wet, hemorrhages were recorded on the serous covers; skeletal muscles are pale, the cut surface is dry, the pattern is unclear, there are small hemorrhages in the thickness of the muscles. The muscles are flabby, the dimple that forms when pressed with a finger slowly flattens out, the smell of the muscles is specific. Contaminated meats by Camylobacter spp. had unsatisfactory quality indicators: tasting evaluation of meat products and broth has a satisfactory degree of quality of the evaluated indicators: 3.0±0.2 – 3.8±0.1 and 2.5±0.3–3.5 ±0.3 points, degree of quality estimated indicators, respectively; pH 6.9 – 7.0, reactions to ammonia and ammonium salts with Nessler's reagent and peroxidase – negative, the peroxide value of fat is 0.007 ± 0.002% of iodine.