Characteristics regarding the quality and safety of semi-finished meat and by-products shredded at the local producer

Abstract

The aim of the research was to appreciate and evaluate the characteristics related to the quality and safety of semi-finished meat and by-products shredded at the local producer and made for public consumption. The evaluation of the quality and safety parameters of semi-finished meat and chopped by-products - Cighiri made for public consumption, was carried out by evaluating two batches of „Homemade Cighiri” from two local producers. The evaluation of the microbiological indices of the semi-finished products from shredded meat taken in the study highlights the presence or absence of pathogenic germs such as: Coliform bacteria, Salmonella, the presence of L. Monocytogenes germs, Esherichia coli, the number of colonies at 30 °C, etc. Therefore, the results presented in relation to the microbiological indices evaluated in semi-finished meat and chopped by-products - Cighiri demonstrate that in the samples taken in the study no pathogenic microorganisms were detected that would endanger the health of the consumer and the reputation of the economic agent.