Determination of microbiological contamination sources in salami processing line


Thesis Type: Doctorate

Institution Of The Thesis: Bursa Uludağ University, Sağlık Bilimleri Enstitüsü, Turkey

Approval Date: 2020

Thesis Language: Turkish

Student: Adem Önen

Supervisor: AYŞE GÜL EYİGÖR

Abstract:

This study was carried out to determine possible sources of microbial contamination throughout the salami production, from raw material to consumption. The company that produces red meat and meat products has been visited 10 times in Bursa. 200 samples were taken from salami production stages, auxiliary materials used in production, equipment surfaces, workers'aprons, workers' hands, potable water used in the plant and production room air and analysed for aerobic mesophilic bacteria, coliforms, Escherichia coli, Enterococcus, Staphylococcus/Micrococcus, Coagulase-Positive Staphylococcus, yeast and mold counts. The average number of aerobic mesophilic bacteria, yeast and molds, coliforms, Enterococcus, Staphylococcus/Micrococcus, Coagulase-Positive Staphylococcus and Escherichia coli in meat was 6.10 cfu/g, 4.84 cfu/g, 4.54 cfu/g, 2.95 cfu/g, 2.54 cfu/g, 0.97 cfu/g and 1.64 log10 cfu/g respectively. Heat treatment applied in our study was found to be quite effective in reducing microbial counts. The average number of aerobic mesophilic bacteria, Staphylococcus/Micrococcus, yeast and mold counts in samples taken after cooking was 3.89 cfu/g, 1.13 cfu/g and 1.52 log 10 cfu/g respectively. Coliforms, Enterococcus, Coagulase-Positive Staphylococcus and Escherichia coli counts were determined below detectable limits. According to the results, raw material was found as primary contamination source while personnel hands and equipments were found as secondary contamination sources. Microorganism counts determined in overall processing were not at harmful levels for human health and the microbial load of the final product was within critical limits. It is important to pay attention to the raw material quality, to cook the salami at the appropriate temperature and time, and to pay attention to the cleaning of equipments used in plant for safe salami production and public health.