Microbiological and organoleptic evaluation of sausages realized in Tyumen retail network

Domatskiy Vladimir Nikolaevich, Mikhailov Mikhail Vladimirovich

The article considers the results of the veterinary and sanitary assessment of the quality of sausages sold in the retail trade network of the city of Tyumen. When conducting research, organoleptic and microbiological (microscopy, culture) methods were used. Sausages provided for veterinary and sanitary examination were examined for the content of mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the Escherichia coli group, Salmonella and Listeria, sulfite-reducing clostridia, and staphylococci. As a result of microbiological research, 235 samples of sausages, 228 turned out to be negative and 7 (2 samples of cooked sausage “Dietetic” and 1 sample of half-smoked sausages “Village”, “Polar”, “Chopped” and “Odessa” – 2 sample) with positive. In all positive samples, 1 g of the test product revealed BGHC, and in two of them staphylococcus was also found. When organoleptic evaluation of 4 samples of cooked sausage "Russian" category B, the compliance of the main quality indicators (appearance, smell, taste, consistency) with the requirements of GOST R 52196-2011 was established. There was no deviation from the required content of sodium nitrite and sodium chloride, and the amount of protein was less in only one sample. Microscopic examination of preparations-prints of the deep and surface layer of sausages revealed no microorganisms. During the microbiological analysis of 4 samples of sausages, mesophilic aerobic and facultative anaerobic microorganisms were found in the permissible content (up to 2,4x102 CFU\g); BGCP, Staphylococcus, Salmonella, Listeria and sulfitreducing Clostridium were not established, which meets the microbiological standards of good-quality cooked sausages.

Keywords:sausages, microbiological assessment, organoleptic indicators