Microbiological quality of ready to eat food products of 'X' producer
Institutional Repository of Lithuanian University of Health Sciences, 2019
Online
unknown
Zugriff:
The aim of the study was to evaluate the influence of various factors on the microbiological quality of ready to eat food producer by X producer. All ready to eat (RTE) food samples were collected randomly form “X” company throughout 4-year period (from 2015.01 to 2018.12). Seven different RTE product types were selected out of the produced assortment. These product types were divided into 3 RTE groups: all examined RTE food samples were assigned to I RTE food product group; II RTE product group contained food products with one of the ingredients – salad; whereas RTE food products without salad were assigned to the IIIrd RTE group. In total 814 RTE products were tested for total bacterial contamination, contamination with coliforms, Enterobacteria, E. coli, S. aureus, L. monocytogenes, and Salmonella bacteria. The examination of samples was carried out at the accredited laboratory according the relevant LST EN ISO standards. During the study period, 33 cases were identified when the total bacterial contamination of RTE products exceeded 5.7 log10 cfu/g (Microbiological criteria defined by X producer). Eight samples of II RTE group products (with salad) contained total bacteria contamination exceeding the limits (5.7 log10 cfu/g), whereas III RTE group (without salad) products in 25 cases exceeded the limits (5.7 log10 cfu/g) of total bacterial contamination. Enterobacteria were detected in 55 samples. In II RTE group contamination with enterobacteria was registered 25 times, in III RTE group contamination with enterobacteria was registered 30 times. During the study period E. coli, S. aureus, L. monocytogenes, Salmonella, coliform bacteria were not detected in ready-to-eat foods. The results of the studies shows that the annual average concentration of bacterial contamination of ready-to-eat products is increasing. In order to identify the cause of bacterial contamination growth of produced RTE products, correlation evaluation was carried out on the total bacterial contamination and variables of the RTE products (number of employees, size of product batch, total workshop load in terms of production volume, average daily temperature). The study showed that IIIrd RTE group product batch size has a statistically significant effect on the number of total bacteria count of the ready to eat product. However, the determination factor R2, which indicates how many percent’s of the total bacteria count is effected is only 4,1%.
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Microbiological quality of ready to eat food products of 'X' producer
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Autor/in / Beteiligte Person: | Maslauskas, Julius ; Malakauskas, Mindaugas |
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Veröffentlichung: | Institutional Repository of Lithuanian University of Health Sciences, 2019 |
Medientyp: | unknown |
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