Production profile and microbiological properties of locally produced pork sausage in the Philippines

Abstract

Abstract This study evaluated the micro-enterprise production practices and microbiological properties of Philippine pork sausage. It was noted that most sausage manufacturers that fall under the said business category require workers to take a bath prior to operation and wear aprons while few require hand washing and use of hairnet and facemask. No one used hand gloves. Meat materials are sourced locally and undergo no washing prior to grinding which are mostly facilitated at room temperature. Only few of the respondents have designated processing area while others process in-store or at the back of their house. All the respondents use stainless steel mixing basin and manual stuffing with 46.67% using stainless steel table. Processors use hog casing and/or artificial edible casing. Results of the microbial analysis showed all sausage samples were beyond the limit for coliforms while only 26.77% were below the limit set for Escherichia coli. Salmonella had 93.33% incidence while all samples were tested positive for Staphylococcus aureus. Results showed that micro-enterprise production process of local pork sausage may compromise the safety of the consuming public and comprehensive evaluation by the local government unit is necessary to comply with the Philippine Food Safety Act of 2013.