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HYGIENIC CHARACTERISTICS OF MICROFLORA OF MEAT DURING ITS COLD STORAGE.

[In Polish. / En polonais.]

Author(s) : BOJARSKI J., PROST E.

Type of article: Article

Summary

THE PURPOSE WAS TO DETERMINE: 1 -THE PROTEOLYTIC CHARACTERISTICS OF BEEF MICROFLORA ; 2 -THE INTENSITY OF THE GROWTH OF BACTERIAL CELLS AND FUNGI AT 273 AND 303 K (0 AND 30 DEG C) ; 3 -THE PHASES OF GROWTH OF CHOSEN BACTERIA ; 4 -THE THERMORESISTANCE OF MEAT MICROFLORA. THE MATERIAL CONSISTED OF 100 BACTERIAL STRAINS AND 70 FUNGI. THE HIGHEST ACTIVITY WAS OBSERVED AMONG THE PSEUDOMONAS AND BACILLUS STRAINS. FUNGI WERE OFTEN ISOLATED, BUT THEIR PROTEOLYTIC PROPERTIES WERE DEPENDENT ON THE GENUS EXAMINED. THE HIGHEST GROWTH AT 277 K (4 DEG C) SHOWED THE BACTERIA OF PSEUDOMONAS GENUS. THE MOST SIGNIFICANT RESISTANCE OCCURRED AMONG THE BACTERIA OF BACILLUS GENUS AND MICROCOCCUS ; FUNGI PROVED TO BE SENSITIVE TO HIGH TEMPERATURE.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1983-1006
  • Languages: Polish
  • Source: Med. weter. - vol. 38 - n. 7
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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