The influence of the environment on microbiological parameters of snails??? meat

Abstract

I. Danilova, T. Danilova

Among the problems of hygiene of food products special attention is paid to the prophylaxis of human illnesses which occur as a result of the use of such quite exotic product as snails’ meat that can be affected by microflora, as well as to the improvement of hygienical conditions of breeding, transporting and processing of meat. Microorganisms get to the organism of snails systematically and their presence confirms certain mechanism of infection of gastropods molluscs and in such way characterizes the object from the point of view of potential danger. Food product including snails’ meat is a favourable medium for their development. In order to prevent the development of microorganisms it is necessary to minimize or to limit the influence of the factors of environment on the organism of snails. Air, soil and water belong to such factors. At certain conditions pathogenic microbes get to the intestines of snails from the environment and can penetrate to other organs and muscles. As a result, meat from such snails is of low quality and biodegradable. It was determined in the conducted research that for snails breeding it is necessary to minimize negative influence of environmental factors of air, soil and water. In the premises where snails are kept when it is cold the amount of dust and consequently the amount of microorganisms depends on the way of premises cleaning, organiation of production process, application and efficiency of ventilation, etc. Contamination of snails, and therefore, of prepared products by microflora leads not only to considerable economic loss but also can become a reason of getting of poisonous substances and pathogenic bacteria to the human organism that cause serious diseases which can be dangerous for life.
Keywords: Meat; snail; microbiological parameters; influence; environment
References
Masoumbeigi, H., Tavakoli, H. R., Koohdar, V., Mashak, Z., & Qanizadeh, G. (2017). The environmental influences on the bacteriological quality of red and chicken meat stored in fridges. Asian Pacific Journal of Tropical Biomedicine, 7(4), 367-372. https://doi.org/10.1016/j.apjtb.2017.01.006
Koutsoumanis, K., Stamatiou, A., Skandamis, P., & Nychas, G. J. (2006). Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Appl. Environ. Microbiol., 72(1), 124-134. doi: 10.1128/AEM.72.1.124-134.2006
Stella, S., Bernardi, C., & Tirloni, E. (2018). Influence of skin packaging on raw beef quality: A review. Journal of Food Quality. https://doi.org/10.1155/2018/7464578
DSTU 8446:2015. Food products. Methods of determining the amount of mesophilic aerobic and optional anaerobic microorganisms.
GOST 30518-97. Food products. Methods of detection and determination of the number of bacteria in the group of intestinal sticks (coliform bacteria).
GOST 10444.2-94. Food products. Methods for detecting and quantifying Staphylococcus aureus.
DSTU 7444:2013. Food products. Methods for detecting bacteria of the genera Proteus, Morganella, Providencia.
DSTU EN 12824:2004. Microbiology of food and animal feed Hormonal detection method of Salmonella.
DSTU ISO 11290-1:2003. Microbiology of food and animal feed. Horizontal method for detecting and counting Listeria monocytogenes. Part 1. Detection method.
DSTU ISO 11290-2:2003. Microbiology of food and animal feed. Horizontal method for detecting and counting Listeria monocytogenes. Part 2. Method of calculation.
Order State Department of Veterinary Medicine of Ukraine ???16 dated 1998.11.3. on approval of a mandatory minimum list of research on raw materials, products of animal and plant origin, feed, fodder, vitamin products, etc. carry out in state veterinary laboratories and on the basis of which the veterinary certificate (F-2) is issued.
Mitichkin, G. S. (1966). Microbiology of meat. Moscow.
Klevakin, V. M., Kartsev, V. V. (1986). Sanitary microbiology of food L. Medicine.
Mikityuk, P. V., Zhitenko, P. V., & Osetrov, V. S. (1989). Veterinary-sanitary examination of freshwater fish: Reference book M. Agropromizdat.
 

Share this article