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The influence of salmonella bacteria on the quality of smoked meat products

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Abstract

Smoked meat products are one of the most valuable human food products. The quality of semi-finished products from meat, including smoked sausages, is explained by a complex of indicators: sensory, microbiological and technological, as well as nutritional value. The purpose of the study includes: studying factors that affect the development of microorganisms in meat processing; study of foodborne disease and toxicoses transmitted through meat; study of the safety of meat and meat products; investigation of general bacteriological contamination, mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the Escherichia coli group, Salmonella, Proteus, Staphylococcus, Sulfitereducing clostridia; study of foodborne disease and toxicoses transmitted through meat; study of the safety of meat and meat products; investigation of general bacteriological contamination, mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the Escherichia coli group, Salmonella, Proteus, Staphylococcus, Sulfite-reducing clostridia.