ВПЛИВ ЕХІНОКОКОЗУ ЛАРВАЛЬНОГО НА СТУПІНЬ СВІЖОСТІ СВИНИНИ

Abstract

Середня інтенсивність ураження свиней ехінококозом призводить до порушення процесу дозрівання, що відбивається на термінах зберігання свинини. У тушах, уражених ларвальним ехінококозом, виявлено сумнівну свіжість через 48 годин після забою (у мазках-відбитках з поверхневих та глибоких шарів підраховано відповідно 16,5±0,7 та 9,9±0,6 м.о.). У тушах від неінвазованих свиней сумнівну свіжість встановлено через 72 години (у мазках- відбитках з поверхневих та глибоких шарів відповідно 11,4±0,8 та 2,2±0,1 м.о.).

Средняя интенсивность поражения свиней эхинококкозом приводит к нарушению процесса дозревания мяса, что отражается на сроках хранения свинины. В тушах, пораженных ларвальным эхинококкозом, установлена сомнительная свежесть через 48 часов после убоя (в мазках-отпечатках с поверхностных и глубоких слоев подсчитано соответственно 16,5±0,7 и 9,9±0,6 м.о.). В тушах от неинвазированных свиней сомнительная свежесть установлена через 72 часа (в мазках-отпечатках с поверхностных и глубоких слоев соответственно 11,4±0,8 та 2,2±0,1 м.о.).

According statistical analysis of veterinary medicine reporting (in particular F-5) in Odessa region districts, the most widespread invasion established during afterslaughtering period and veterinary-sanitary examination on agrofood markets is larval echinococcosis. Data indicate that echinococcosis revealed in all types of slaughtering animals – pigs, cattle, sheep, goats. Affected by echinococcosis carcasses with satisfactory fatness according DSTU ISO 22000:2007 allowed to implement on a universal basis after stripping or utilization of affected organs. But admitted to implementation on agrofood market meat is not always realized on the day of receipt. It can be stored in a market’s refrigerator and implemented during 3 days. That’s why the purpose of our research was to establish the dynamics of microbiology indicators of meat from invasion and noninvasion by larval echinococcosis animals during the store tyme. Average intensity of pigs lesion by echinococcosis leads ro disturbanse of the repening process and reflected in the shelf life of pork. It established the 7,3±0,4 m.o. via 24 hours after slaughter in the deep layers in carcasses of invasion animals and on the surface – 2,0±0,1 m.o. which is characteristic the fresh meat. There are 16,5±0,7 m.o. from the surface and 9,9±0,6 m.o. from the deep layers in smears prints established after 48 hours than the process of meat repening has already ended. This indicates a dubious freshness of meat. After 72 hours in deep layers calculated 10,1±0,7 m.o. and in the surface – 19,7±1,1 m.o. This indicates a dubious freshness. So, meat from the infected by echinococcosis animals during store time at temperature +4 °C via 72 hours in just 48 hours was found as dubiously fresh. Microorganisms were identified only in smears prints from surface in quantity 4,5±0,2 in non invasion carcasses after 24 hours. This indicates an absolute freshness. The same tendency was founded after 48 hours. The amount of microorganisms in smears prints from surface was 6,7±0,5. Meat was recognized as dubious freshness only after 72 hours when in smears prints from surface and deep layers was allocated respectively 11,4±0,8 and 2,2±0,1 m.o. So carcasses from noninvasion animals are recognized as dubious freshness only after 73 hours when for invasion carcasses similar conclusion about freshness is made after 48 hours. It indicates the presence of systemically violations in organism of invasion by echinococcosis pigs, in particular metabolic processes which are caused by protein components of parasitic organism. This is peflected on processes of meat ripening in the first 24 hours and respectively on his store time. In above proves that the veterinary-sanitary examination in helminthoses requires a thorough review and improvement because it can’t fully guarantee the safety of pig’s slaughter products for consumer.