Microbiological control of food products of animal origin

Abstract

Microbiological control of food products of animal origin consists of specific methods of analyzing raw materials coming into processing and finished products of animal origin. The purpose of microbiological control is to identify the degree of poor quality of the analyzed samples. Microbiological requirements for food products are regulated by the regulatory documents of the international level, which include state standards and technical regulations of the Customs Union and other regulatory documents of national status. The microbiological control techniques are used to assess the infestation and identify the species of pathogenic and opportunistic microorganisms in the isolation on different nutrient media. The given work is devoted to the analysis of pathogenic and conditionally pathogenic representatives of microflora developing on food stuff of animal origin which is important for the satisfaction of physiological fullness of the human organism. The main pathogenic and conditionally pathogenic microorganisms that develop on food products of animal origin are considered. So the work presents the analysis of gram-negative and grampositive anaerobic microorganisms developing on meat products. Types and forms of pathogenic microflora developing in raw milk and dairy products, poultry eggs, fish and fish products. As a result of development and reproduction of pathogenic and conditionally pathogenic microorganisms, microbiological spoilage of food products is observed, and sometimes it has a form of latent infection. Accordingly, identifying them is relevant in modern conditions, as some producers seek to enter the international market, so their products must comply with international requirements.