Abstract:
The aim of this research is the study of the changes of microbiota in the atmosphere packaged, vacuum packed and gas packed (GAE - CO2 -40%, 02-20%, N2-70%) poultry, stored in a frozen state at 0-4°C. Before being packed, the poultry has been treated with antimicrobial solution 0.5% H2O2, and subsequently with UV rays. The studies have been performed in the SPIHFT laboratory of food biotechnology. After storing the samples for 5 days in a frozen state at 0+4°C, we discovered that the level of NAMFAG was constant - 105 UFC per 1g product and didn’t exceed the admissible level in neither of the used methods of packing and storage.