Dominant sanitary significant microflora of meat

Abstract

We conducted bacteriological study of samples of small-sized beef, as well as minced pork, beef, homemade, purchased in retail chains. Bacteriological, bacterioscopic and proteomic research methods were used. The total bacterial contamination, freshness indicators, the presence of pathogens of bacterial diseases, opportunistic microorganisms and representatives of the dominant saprophytic microflora were determined. The absence of Salmonella, listeria, Pseudomonas aeruginosa, Staphylococcus aureus, Proteus, yeast and molds was established. The dominant microflora of meat are Enterobacteria of the genus Citrobacter, Entrrococcus faecium.