Determinación de Lactobacillus spp. En productos cárnicos terminados empacados al vacío e identificación de la fuente de contaminación en la cadena de producción

Abstract

The purpose of this work was to determine the presence of Lactobacillus spp. in finished meat products vacuum packed and identify the source of contamination within the production chain in a sausage factory in the city of Cuenca. The meat products analyzed were, ham sandwiches, Viennese sausage, special mortadella and filleted beef, analyzed in a period between January 31 and March 1, 2018. The samples were subjected to an accelerated stability test to determine the beginning of the deterioration of the same, and a microbiological analysis of the stages considered control points in the production chain and finished product vacuum packed. On the other hand, 21 surfaces of the equipment in contact with the meat products were analyzed during three consecutive days, using for the microbiological determinations of both products and surfaces plates for counting of Lactic Acid Bacteria 3M® Petrifilm®. The accelerated stability test showed that the Viennese sausage and filleted beef were the products that showed deterioration showing counts of 3.2x107 CFU/g and very numerous to count (MNPC) respectively. The results obtained from the four finished meat products reflect that, in general, filleted beef is the one with the highest bacterial load (8.2x102 CFU/g). However, in relation to the results of cooked meat products, the Viennese sausage was the product that presented the highest bacterial load (5.3x102UFC/g). As for the surfaces, the results showed that there is greater contamination in the area of raw meat management.