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The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p

For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perform systematic monitoring of indicator microorganisms. The most important meat hygiene indicators are Total Viable Counts (TVC) and Enterobacteriaceae (EC). TVC are defined as indicators of overall slaughter hygiene (equipment, environment, tools, workers), while EC are indicators of faecal contamination on carcasses. The aim of this study was to determine the microbial contamination of cattle and pig carcasses, level of hygiene of the slaughter process as well as whether variations hygiene levels were related to seasonality in Serbia during 2017. The year was divided into four quarters of three months each, while the microbiological results were classified into three levels of hygiene status (unsatisfactory, satisfactory or acceptable). The highest percentage of the results surveyed during the entire study was at a satisfactory hygiene level. Furthermore, we found there were differences in results between the quarters, which could be associated with seasonality. The best microbiological results, and so the best hygiene of carcasses, was recorded in the period April, May, June, while the worst microbiological results were observed in the period of July, August and September.

The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during ripening (18 days). Four different groups of Sremska sausage were manufactured: CI group - control without starter culture; CII group - control with starter culture; EI group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610, without starter culture and EII group - was inoculated with 108 CFU mL-1 of Y. enterocolitica ATCC 9610 and with starter culture. During ripening, microbiological examination was conducted according to ISO methods, on days 0, 3, 7, 12 and 18. In the inoculated sausages, Y. enterocolitica did not grow after day 12 of the ripening period. The results revealed that the use of starter cultures increased the number of lactic acid bacteria, while completely reducing the Enterobacteriaceae count compared with the Sremska sausage without starter culture. Also, the sausages manufactured with starter culture had lower pH values compared to the sausages without starter culture. In conclusion, the use of starter cultures contributes to improving the microbial safety of Sremska sausage.

The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total volatile basic nitrogen (TVB-N) and pH in minced pork meat. Pork mince was packaged in vacuum, modified atmosphere with 20% O2, 50% CO2 and 30% N2 (MAP 1) or modified atmosphere with 20% O2, 30% CO2 and 50% N2 (MAP 2), refrigerated at 3±1°C and examined on the days 0, 3, 6, 9 and 12 of storage. The average total viable counts and total Enterobacteriaceae counts in vacuum packaged mince were statistically significantly higher (p lt 0.01; p lt 0.05) than in modified atmosphere packaged mince with both combinations of gases, on different days of storage. The largest decrease of total viable count and Enterobacteriaceae count was noted in modified atmosphere packaged mince with the higher concentration (50%) of CO2.

This work presents the results of comparative examination of trout freshness using sensory analysis and measuring electrical characteristics of fish skin by torymeter. Trout stored by freezing, and in the air at temperature from +4ºC to +6ºC was examined. Statistically significant difference in the total sensory evaluation expressed as index of quality between trout stored by freezing and stored in the air, was found after four days storage. Total sensory evaluation (expressed as index of quality) above ten, showed significant loss of fish freshness what was noticed in fish stored in the air after five days, and in fish stored by freezing after eight days of storage. Statistically significant difference was determined between average values of torymetric number of fish stored in the air and by freezing, after thee days of storage (p lt 0.01). The fall of torymetric value below ten means significant loss of fish freshness, what in fish stored in the air was recorded after eight days of storage. U radu su prikazani rezultati uporednog ispitivanja svežine pastrmke senzornom analizom i merenjem električnih osobina kože ribe torimetrom. Za ispitivanja je korištena pastrmka koja je čuvana poleđivanjem, odnosno u vazduhu pri temperaturi od +4ºC do +6ºC. Statistički značajna razlika u ukupnoj senzornoj oceni izraženoj kao indeks kvaliteta između pastrmke skladištene poleđivanjem i skladištene u vazduhu utvrđena je četvrtog dana čuvanja. Ukupna senzorna ocena (izražena kao indeks kvaliteta) veća od deset, označava značajan gubitak svežine ribe što je kod ribe skladištene u vazduhu utvrđeno petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja. Između prosečnih vrednosti torimetrijskog broja ribe skladištene u vazduhu i poleđivanjem utvrđena je statistički značajna razlika počevši od trećeg dana skladištenja (p lt 0,01). Pad torimetrijske vrednosti ispod deset označava značajan gubitak svežine ribe, što je kod ribe skladištene u vazduhu zabeleženo petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja.