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


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
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