EFFECT OF PACKAGING ON HEALTH SAFETY OF SAUSAGE
The main goal of this study was to determine the impact of the type of packaging to health safety sausage, and therefore the microbiological compliance with the requirements of the Regulation on microbiological criteria for foodstuffs. The study included the determination of the presence of bacteria of the genus: Salmonella, E.coli, Enterobacteria, Campylobacter, Listeria monocytogenes, and sulfitereducing Clostridiae as well as the total number of bacteria within each individual product. According to estimate the effect of the type of packaging (vacuum, MAP and bulk) to the safety of sausages was performed collecting samples of sausages packed in a vacuum packaging, modified atmosphere packaging of bulk and different manufacturers for each type of packaging. As a result of the study, out of 10 analyzed samples, bacteria from the Enterobacteriaceae family in the range of values from 1.8 to 2.55 CFU/mL., E. coli, in the range of 0, were found by isolation on selective mediafrom 0.51-1.23 CFU/mL. Total bacteria ranged from 2.6-4.02 CFU/mL. Yeasts and molds in the samples tested were between 2.22 – 3.84 CFU/mL. Microbiological tests did not reveal any bacteria from the following groups: Salmonella spp., Listeria and sulphite-reducing Clostridia. It was found that all samples correspond to the Regulation on microbiological safety.