Bacteriological Quality of Pork Products With Special Reference To Staphylococcal Enterotoxins
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Date
1988
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Birsa Agricultural University, Ranchi
Abstract
In India the demand for ready-to-eat foods has increased due to rapid socio-economic and industrial development. These food items constitute a major portion of the current convenience meat foods in and out of home. Commercial organization engaged in food processing and manufacture must maintain satisfactory microbiological standards of their products to ensure consumer safety. Such quality control and food safety programmes in India appear to be in their infancy. In order to assess the quality of food for consumer's safety it is essential to examine it for bacteria responsible for food poisoning and/or their toxins and also for food spoilage organisms. Therefore, the present study was undertaken with the objective to assess the bacteriological quality, hygienic status of production, the presence of pathogens and changes in microbial population during storage of kabab and salami. studies were extended on enter toxigenic ability of isolates of staphylococci under storage conditions.
The temperature of lord and also kabab balls was monitored while deep frying. Raw kabab bells were exposed to a temperature of 110°C for 30 minutes. An average reduction of one log in mesophiles, three logs in psychrophiles and one log of staphylococcal counts was observed after deep frying. Hygienic status of bowl chopper was studied. In a rinse of 2.5 and 5.0 minutes the mesophilic count observed were in the range of 1.44x10° to>3.0x10 and 4.4x10 to 3.0x10⁹ respectively. It was revealed that the detergent sanitizer used was ineffective.