Microbiological quality of polish edible offals processed meat products during storage: influence on N-nitrosamines content

摘要

The microbiological quality (total aerobic counts - TCA, pathogenic staphylococci, coliforms and E. coli) and pH were determined in 18 samples of edible offals processed meat products fresh and stored in different conditions e.g. 72 h at 4-8 deg C and 72 h at 4-8 deg C plus 24 h at 22-26 deg C. In fresh samples TCA at the level of 4.79 log_(10) CFU per g, pathogenic staphylococci at the level of 2.74 log_(10) CFU per g and coliforms and E. coli at the level of 0.85 log_(10) CFU per g were found. Storage of studied meat products for 72 h at 4-8 deg C resulted in growth retardation and no changes in bacteria counts were noted. Storage for 72 h at 4-8 deg C and additionally 24 h at 22-26 deg C induced changes of microbiological quality: TCA, staphylococci and conforms at the level of 5.7 log_(10) CFU per g, 4.63 log_(10) CFU per g and 1.97 log_(10) CFU per g, respectively, were found. pH values increased slightly during whole period of storage. Different correlations between changes of microbiological quality and previously determined N-nitrosamincs concentrations were found.