Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Marius Cristian BODA
The study was carried to survey a total of 60 samples of canned meat (20 samples of canned pork, 20 samples of canned meat with sauce and 20 canned fish).The samples were obtained from local markets in Bath city and Wiltshire County within the United Kingdom, during three months January – March 2015. The samples were relocated to laboratory and kept at room condition (temperature and humidity). Thus, the scope of the present study was to conduct bacteriological measurements for the quality control of canned meat stored at 20°C for up to 15 days. In this paper, variations of the cans integrity are analysed to reveal the correlation between cans structure and the evolution of the spoilage organisms developing in food cans, semi-finished goods meat product and on fish packed meat. The study was focused on analysing the growth behaviour of the spoilage flora in the processed meat product, and on liquid medium rather than in fresh meat. Based on these analyses it was observed that all cans that are damaged deeply, more than cans that are superficial scratched, had a growth of microbiological spoilage. The bacteriological examinations of external surface showed negative results, so there no pathogenic microorganisms attached to the surface, but some presence of moulds was highlighted in this study.
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bacteriological measurement
