METHODS OF INDICATION OF E. COLI AND E. COLI GROUP BACTERIA IN MEAT

Abstract

The article provides an overview of methods for detecting bacteria of the Escherichia coli group, including E. coli. This group of microorganisms is one of the main standardized indicators when assessing the quality of food products of animal origin. Analysis of microbiological studies of chilled beef meat samples showed that when determining the presence of BGKP in samples, using traditional and modern methods of analysis, the results do not differ significantly. For the differentiation of enterobacteria, Endo's medium and a selective agar chromogenic medium Chromocult Coliform Agar (Merck, Germany) were used. The amount of BGKP in 1 cm3 of meat products varied from 0.3 × 102 CFU / cm3 to 1.6 × 102-1.8 × 102 CFU / cm3. When microcopying smears in all samples, small rods with rounded ends were found, according to Gram they were negatively stained. When growing on Endo agar, colonies of red color with a metallic sheen were noted; on a chromogenic medium, the growth of violet colonies was noted. During the tests, microorganisms were identified from the samples, representatives of the genera: Escherichia, Enterobacter, Citrobacter. The use of modern methods of analysis made it possible to reduce the labor costs that were spent on the preparation of media, and also made it possible to exclude the stages of confirmatory biochemical tests, thanks to the use of culture media with markers of specific enzymatic activity.