Microbial ecosystem of processing units during production process of Petrovská klobása

Abstract

Production of traditional dry-fermented sausages is associated with natural contamination by environmental flora. This microbiota is usually referred to as 'house flora'. This contamination occurs during slaughtering and increases during manufacturing. The diversity of microbiota in small-scale processing units, during production process of the traditional fermented dry sausages - Petrovská klobása, is reviewed in the present paper. Test samples were collected in two village households in Bački Petrovac, where the preparation of Petrovská klobása samples was performed in a traditional manner. The total number of 43 samples was subjected to laboratory examination. Generally, before stuffing, Listeria monocytogenes and Staphylococcus aureus were detected in 6.97 and 9.30%, respectively. Escherichia coli was found in 18.60%. The tested samples of end product at the end of the storage period (270th day) were safe with presence of bacteria populations from the working environment, such as: aerobic bacteria, Micrococcaceae, Lactic acid bacteria and Enterococcus spp. Examination of the hygienic status of the food processing environment, equipment, raw materials and final product provides an overview of growth trends and the disappearance of bacterial populations.