COMPARISON OF MICROBIOLOGICAL QUALITY OF READY-TO-EAT DELICATESSEN PRODUCT WITH RESPECT TO STORAGE TEMPERATURE

Abstract

The aim of the present study was to evaluate microbiological quality of ready-to-eat (RTE) delicatessen food. Microbiological parameter were determined in 24 samples together. The safety of ready-to-eat food is an important issue. Improper handling of ready-to-eat food items may result in foodborne diseases outbreaks. Total Viable Count (TVC), coliforms bacteria (CB), microscopic filamentous fungi and yeasts (MFFaY) were determined. Plate dilution method with individual culture conditions was used for microorganisms cultivation. The minimal value of TVC in delicatessen products was 2.25 log CFU.g-1 in sample no. 4 after opening and maximal value was 5.61 log CFU.g-1 in sample no. 8 after 3 days of storage at 15 °C. The minimal value of MFFaY in RTE delicatessen products was < 1 log CFU.g-1 in sample no. 3 after opening and maximal value was 6.1 log CFU.g-1 in sample no. 7, after 3 days of storage at 15 °C. Sample no. 1 and 8 after storage of products at 4 °C weren't in accordance with Codex Alimentarius of Slovak Republic (2006). Only sample no. 2 after storage at 15 °C meets requirements of Codex Alimentarius of Slovak Republic (2006). The values of CB in all samples of delicacy products were lower than 1 log CFU.g-1 (10 CFU.g-1) after opening, after storage at 4 °C and 15°C. All samples were in accordance with Codex Alimentarius of Slovak Republic (2006).