Veterinary and Sanitary Examination and Methods for Determining the Quality and Safety of Sausages

Abstract

AbstractFor the first time, in the aspect of a self-control system, a complex of laboratory studies was used, using express methods, which makes it possible to draw an expert opinion on the quality and level of biological safety of finished sausages. This set of studies is proposed as an alternative method for meat processing enterprises. The obtained research results allow to carry out an objective veterinary and sanitary assessment of sausages using express methods for diagnosing food infections and to release a safe and complete product for sale. The results of the work are reflected in the guidelines “Veterinary and sanitary examination and control system for food safety and quality of sausages.” In the context of meat processing, a self-control system based on a risk analysis and critical control points system has been introduced and is being used. To control food safety and ensure public health, an effective complex of laboratory research methods, an express method for detecting pathogenic microorganisms (Salmonella, Listeria), combining organoleptic, physicochemical, microbiological, determination of falsification by polymerase chain reaction, and histological examination are used.KeywordsExpertiseQualitySausagesSafetyResearch methods