Histological and Microbiological Assessment of Smoked Sausage Products

One of the priorities is to ensure microbiological safety of food products, the solution of which is aimed at protecting the health of the population. Recently, this problem has become particularly relevant in connection with the increase in the number of diseases transmitted by alimony. Meanwhile, molecular genetic research methods, characterized by technological novelty, high investment value and the absence of officially approved regulations and instructions, have not yet been widely used in food Microbiology. This article is devoted to the study of qualitatively new approaches for the evaluation of microbial diversity. The methods of PCR-PB, MALDI and T-RFLP analysis are the most popular in relation to microbiological safety of meat raw materials. It is also necessary to study the microstructure of sausage products, as the consumer market receives a large variety of meat products, which require careful and rapid quality control and compliance with State standards. Histological analysis does not require complex equipment and allows to quickly obtain data on the quality and actual composition of most types of meat products. 3 samples of uncooked smoked sausage - BSC, CCM, SCX were taken for the study. The analysis of the obtained data showed that the SKHX sample is characterized by a greater interconnection of the structural elements of minced meat, their denser layout, lower porosity (porosity), which is determined by the presence of small vacuoles penetrating the fine-grained protein mass, the absence of slit-like spaces and a thin compacted surface layer. The used molecular genetic methods T-RFLP analysis, PCR-PB and MALDI revealed that the microflora of raw sausages were safe and uncultivated bacteria. No pathogens were identified.

T-RFLP, MALDI, raw smoked sausages, bacterial compositions, starter cultures, microflora, PCR-PB, T-RFLP, MALDI, histological analysis

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