SANITARY AND BACTERIOLOGICAL EXAMINATION OF FLUSHES AT SAUSAGE PRODUCTION FACILITIES

Abstract

The quality of meat products depends on the sanitary and hygienic condition of the equipment and inventory of meat processing shops, since environmental conditions are directly or indirectly related to the processing and feeding of products, therefore, the main requirement for determining the quality of food products is to check sanitary conditions. In the course of sanitary and bacteriological research, the effectiveness of sanitary treatment of equipment and inventory of the sausage production shop, compliance with sanitary and hygienic requirements by employees of the enterprise were determined. The biological properties of isolated sanitary-indicative microorganisms have been determined.

The results of the research showed that during the planned control of the sausage shop, no conditionally pathogenic and pathogenic microflora was detected in the flushes from the equipment and inventory of the BGCP, S.aigeis, which indicates compliance with the disinfection regime and compliance with sanitary norms and rules of food production facilities. The results of flushing from the hands of the staff and from special clothing were negative, indicating compliance with hygiene standards. During unscheduled inspection of sausage shop №2, E. coli group bacteria was detected in 22% of flushes from the total number of flushes from the equipment and opportunistic microflora (Proteus), in flushes from the boning table and cutter. The results indicate non-compliance with sanitary requirements and unsatisfactory sanitary treatment of the workshop equipment.

Indicator microorganisms isolated from microbiological flushes were identified by morphological, cultural and biochemical properties as the genera Escherichia, Enterobacter and Proteus.