Microbiological contamination level of semi-finished poultry meat pickled by various methods

This article presents the results of microbiological studies of chilled semi-finished poultry meat in a marinade. The recipe of the experimental sample used a complex food additive containing acetates and citrates. In the studied samples, sanitary indicative microorganisms (QMAFAnM, coliforms), oppo...

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Hauptverfasser:	Statsenko, E. N., Стаценко, Е. Н.
Format:	Статья
Sprache:	English
Veröffentlicht:	TUENGR GROUP 2021
Schlagworte:	sFood safety Food microbiology Semi-finished meat products Toxicological safety Contaminant
Online Zugang:	https://dspace.ncfu.ru/handle/20.500.12258/18559
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spelling	ir-20.500.12258-185592021-12-30T08:32:29Z Microbiological contamination level of semi-finished poultry meat pickled by various methods Statsenko, E. N. Стаценко, Е. Н. sFood safety Food microbiology Semi-finished meat products Toxicological safety Contaminant This article presents the results of microbiological studies of chilled semi-finished poultry meat in a marinade. The recipe of the experimental sample used a complex food additive containing acetates and citrates. In the studied samples, sanitary indicative microorganisms (QMAFAnM, coliforms), opportunistic (Proteus), and pathogenic (Salmonella, Listeria monocytogenes) were determined. Based on the data obtained, proposals were developed to reduce the bacterial contamination of semi-finished poultry meat products. 2021-12-30T08:31:38Z 2021-12-30T08:31:38Z 2021 Статья Statsenko, E., Omarov, R., Shlykov, S., Nesterenko, A., Kuznetsov, Y. Microbiological contamination level of semi-finished poultry meat pickled by various methods // INTERNATIONAL TRANSACTION JOURNAL OF ENGINEERING MANAGEMENT & APPLIED SCIENCES & TECHNOLOGIES. - 2021. - Volume 12. - Issue 12. - Article Number 12A12C. - DOI10.14456/ITJEMAST.2021.234 http://hdl.handle.net/20.500.12258/18559 en INTERNATIONAL TRANSACTION JOURNAL OF ENGINEERING MANAGEMENT & APPLIED SCIENCES & TECHNOLOGIES application/pdf TUENGR GROUP
institution	СКФУ
collection	Репозиторий
language	English
topic	sFood safety Food microbiology Semi-finished meat products Toxicological safety Contaminant
spellingShingle	sFood safety Food microbiology Semi-finished meat products Toxicological safety Contaminant Statsenko, E. N. Стаценко, Е. Н. Microbiological contamination level of semi-finished poultry meat pickled by various methods
description	This article presents the results of microbiological studies of chilled semi-finished poultry meat in a marinade. The recipe of the experimental sample used a complex food additive containing acetates and citrates. In the studied samples, sanitary indicative microorganisms (QMAFAnM, coliforms), opportunistic (Proteus), and pathogenic (Salmonella, Listeria monocytogenes) were determined. Based on the data obtained, proposals were developed to reduce the bacterial contamination of semi-finished poultry meat products.
format	Статья
author	Statsenko, E. N. Стаценко, Е. Н.
author_facet	Statsenko, E. N. Стаценко, Е. Н.
author_sort	Statsenko, E. N.
title	Microbiological contamination level of semi-finished poultry meat pickled by various methods
title_short	Microbiological contamination level of semi-finished poultry meat pickled by various methods
title_full	Microbiological contamination level of semi-finished poultry meat pickled by various methods
title_fullStr	Microbiological contamination level of semi-finished poultry meat pickled by various methods
title_full_unstemmed	Microbiological contamination level of semi-finished poultry meat pickled by various methods
title_sort	microbiological contamination level of semi-finished poultry meat pickled by various methods
publisher	TUENGR GROUP
publishDate	2021
url	https://dspace.ncfu.ru/handle/20.500.12258/18559
work_keys_str_mv	AT statsenkoen microbiologicalcontaminationlevelofsemifinishedpoultrymeatpickledbyvariousmethods AT stacenkoen microbiologicalcontaminationlevelofsemifinishedpoultrymeatpickledbyvariousmethods
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Microbiological contamination level of semi-finished poultry meat pickled by various methods

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