African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 4875

Full Length Research Paper

Determination of typical house flora during production process of the Petrovac Sausage (Petrovská klobása)

  Vesna Janković1*, Ljiljana  Petrović2, Brankica Lakićević1, Vesna Matekalo Sverak1, Slobodan Lilić1 and Radmila Mitrović1
  1Institute for Meat and Hygiene Technology, Kacanskog 13, 11000 Belgrade, Serbia. 2Faculty of Technology, Bul. Cara Lazara 1, Novi Sad, Serbia.
Email: [email protected]

  •  Accepted: 30 April 2013
  •  Published: 09 August 2013

Abstract

 

In the meat sector, different crises, but also the recurring food-poisoning cases, have undermined public confidence in intensive or industrial meat producing systems. Consumers are, therefore, turning to traditional products. Traditional fermented dry sausages account for a significant part in such a domain. Traditional dry sausages rely on natural contamination by environmental flora. This microbiota is usually referred to as “house flora”. This paper reviews the diversity of microbiota in small-scale processing units, during production process of the traditional fermented dry sausages Petrovac sausage.  A total of 62 samples from two households in Vojvodina, Serbia were tested. Testing comprised microbiological, immunoenzimatic (Vidas, L. monocytogenes Xpress (LMX), bioMérieux) and molecular tests (PCR). The presence of aerobic bacteria,Escherichia coliEnteroccocus spp., Staphylococcus aureus, Aerobic spore-forming bacteria, Enterobacteriaceae and Listeria spp. was detected. Regardless of the microorganisms, knives had the lowest contamination level (<2 logcfu/cm2), while the saw after cutting had the highest ones (˃8 logcfu/cm2). Listeria monocytogenes andStaphylococcus aureus were detected in 2.77%, while E. coli was enumerated in 6.7%. Presence of Listeria monocytogenes was detected in swabs from the drain (2.28±0.02log10CFU/cm2), the mincing (2.02±0.46 log10CFU/cm2) and stuffing (2.30±0log10CFU/cm2) machines. The knowledge is crucial for the improvement of hygiene control system in traditional meat processing industries.

 

Key words: Petrovac sausage, house flora, Listeria monocytogenes, critical points.

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