МІКРОБІОЛОГІЧНИЙ СКРИНІНГ ОБ’ЄКТІВ ВЕТЕРИНАРНОГО НАГЛЯДУ М’ЯСО-ЖИРОВОГО ЦЕХУ В УМОВАХ М’ЯСОПЕРЕРОБНИХ ПІДПРИЄМСТВ

Abstract

На основі бактеріологічних досліджень вивчена мікробна контамінація технологічних об’єктів м’ясо-жирового цеху протягом робочої зміни. Встановлено, що м’ясо забійних тварин під час технологічного процесу забою через незадовільний санітарний стан технологічних об’єктів, спецодягу та рук обслуговуючого персоналу в середині та наприкінці робочої зміни контамінується мікроорганізмами сімейства Enterobacteriaceae (38,31 %), S. aureus (1,67 %), бактеріями роду Sаlтопеllа (1,08 %) та Cl. perfringens (1,2 %).

Meats are a breeding ground for microorganisms, and can serve as a potential source of a variety of pathogens that not only reduce the quality of the product, but under certain conditions, causing a hazard to consumer health. Therefore, the veterinary and sanitary control of meat production technology public service of veterinary medicine has always paid special attention. The aim of the work was to study the sanitary conditions of technological objects, hands and clothing of personnel operating the meat-fat workshop during the slaughter process and conduct microbiological screening microflora isolated during the study. Experiments were carried out according to the existing regulations and methodological approaches. It was determined that the microbiological screening sanitary conditions of meat-fat workshop during the slaughter of animals points to the need for strict compliance with sanitary and hygienic requirements at the various stages of the process, which directly affects the quality and safety of products. Empirically it found that during the process of slaughter animals at the meat processing is a gradual contamination of process equipment mesophilic microflora. It is found that the meat of slaughtered animals by poor sanitary condition of the technological objects and arms staff in the middle and at the end of the work shift contaminating microorganisms of the Enterobacteriaceae family (38,31 %), S. aureus (1,67 %), bacteria of the genus Sаlmоnеllа (1,08 %) and Cl. perfringens (1,2 %). In order to ensure guaranteed quality and safety of the finished product, organization of sanitary-microbiological control during the process of slaughter of farm animals conducted according to guidelines «Disinfection of production equipment and production facilities of meat-processing enterprises». A promising area of research is the development of effective regimes decontamination process equipment meat processing plants with modern complex disinfectants.