DETERMINATION OF MICROBIAL CONTAMINATION OF SAUSAGES IN VACUUM PACKAGING

Abstract

In this article, microbial contamination was determined and the predominant bacteria in vacuum-packed sausages during storage at different temperatures were identified. The sausages were stored at 4°C, 8°C and 15°C. Total microbial counts were determined including psychrotrophic bacteria and lactic acid bacteria (LAB). The predominant colonies were isolated for further characterization. In addition, pH values were measured during the storage time. The initial microbial quality of the sausages was satisfactory. The highest increase in the number of microorganisms was observed during the first week of storage at all temperatures. Three species of microorganisms were dominant in the spoiled product. The sensory changes of the sausages were not related to the number of bacteria but to the type of spoilage flora.