Abstract
Our study had as subject 3 kinds of meat products, stored at refrigeration temperature, from each kind - 4 samples being collected in the Decemb er 2005 - May 2006 period, from a processing unit s ituated in Cluj county. The configuration if the psychrotro phe microflora of ham salami Victoria consisted of germs from Acinetobacter (3,44 %), Moraxela (3,44 %), Pseudomonas (55,17 %), Staphylococcus (13,79 %), Stenotrophomonas (3,44 %), Streptococcus (6,89 %), species of Enterobacteriaceae family (3,4 %) and unidentified Gram positive bacilli (6,89 %). In the case of parizer, the dominant microflora consist ed of Gram positive bacteria ( Micrococcus spp., Staphylococcus spp., Streptococcu s spp ., unidentified Gram positive bacilli) of a 66,66 % procent, while Gram negative psychrotr ophe bacteria represented 33,33%: Pseudomonas fluorescens and Psychrobacter phenylpyruvicus . In the case of wieners, the Gram negative microfl ora was represented by enterobacteria (5,88 %), Moraxella spp .(5,88%), Ochrabactum spp . (5,88 %), Pseudomonas spp . (41,17 %) is predominant, while the Gram negative one was represented by Lactobacillus spp . (11,76 %), Micrococcus spp. (11,76 %), Streptococcus spp. (5,88 %) and unidentified Gram positive bacilli (1 7,64 %). Analyzing the obtained data it could be observed th at the microbial load in the case of the samples co llected in the cold season was significantly lower than that o f the samples collected in the warm season (between 0 and 1,4x10 3 cfu/g and 3,2x10 6 cfu/g).
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