The aim of the study was to estimate the safe period of stability for raw batter for the production of sterilized poultry liver pate. Analyses were conducted in a selected meat processing plant, under current production conditions. The tested material consisted of raw batter immediately after the chopping process, stored under production conditions. Within 20 h after batter preparation its aroma and pH were evaluated. At the same time total count of mesophilous bacteria was determined using the classical flooding method according to Koch and the content of NaCl was determined according to Mohr. Predictions of selected pathogens, i.e. Escherichia coli O157:H7, Clostridium botulinum and Staphylococcus aureus, taking into consideration results of determinations, were calculated using the Pathogen Modeling Program 6.1. The duration of lag phase, growth time of one generation as well as the time after which selected pathogens reached the stationary growth phase were estimated at the assumed level of initial contamination of 1 cfu/g. Prepared batter was characterized by a high initial microbiological contamination of over 5 × 106 cfu/g of batter at pH 6.06. First symptoms of decay were observed after 7 h of storage (pH 4.87), while a significant variation in pH occurred as early as 6 h after production at pH 5.26, where 2.9 × 109 cfu/g of batter was recorded. In the analysed material on average 1.54% NaCl was detected. As a result of the conducted simulation of growth of the analysed pathogens, in view of the selected physico-chemical parameters it was found that bacteria reached the stationary growth phase on average after 8 h. Conducted analyses clearly show that the analysed batter stored under production conditions should be sterilized not later than after 6 h of storage. In that time, despite the considerable amounts of aerobic bacteria, the analysed pathogenic bacteria did not reach the stationary growth phase, thus there is no threat that the bacteria could produce thermostable toxins.
展开▼
