MICROBIOLOGICAL QUALITY OF READY-TO-EAT FOODS PRODUCED IN SLOVAKIA

Abstract

The purpose of this study was to evaluate the microbiological quality of Ready-To-Eat (RTE) foods produced in Slovakia. A total amount of 144 samples of RTE food were tested during one-year period from January to December, 2014 and the microbiological quality of kebabs (n=30), gyros (n=10), hamburgers (n=54), cheeseburgers (n=5), hot-dogs (n=31), roasts (n=14) was analyzed. The samples were examined for the presence of: coliform bacteria, sulfite-reducing clostridia, yeast, microscopic filamentous fungi and coagulase positive staphylococci according to the ISO standards requirements. In kebab samples the counts of coliforms were from < 10 to 1.6x10³ cfu.g-1 and incompliance was found in 12/ 30 (40%) of samples. Maximum counts of coliforms and yeasts were exceeded in two and one sample of gyros and isolation range was from 10 to 1.5x10³ cfu.g-13.2x10² cfu.g-1 and from 10 to 1.4x10² cfu.g-1. Also 2/5 (40%) of samples of cheeseburger yielded unsatisfactory coliform counts and the isolation rates were from less than 10 to 1.5x10³ cfu.g-1. In hot-dogs, counts of coliforms, yeasts and coagulase positive staphylococci ranged from less than 10 to 1.4x103, < 10 to 2.1x10³ cfu.g-1 and <10 to 1.4x10² cfu.g-1 and number of unsatisfactory samples were 3/31(10), 1/31(3) and 1/31 (3), respectively. In roast, the counts of coliforms, yeasts and microscopic filamentous fungi were from less than 10 to 2.1x10² cfu.g-1 , less than 10 to 1.4x10² cfu.g-1 and less than 10 to 3.2x10² cfu.g-1 , respectively and the safety criteria were not met for 1/14 (7) samples for each of the bacteria group mentioned. Overall, the microbiological criteria set for RTE foods in Slovak Republic were violated in 36/ 144 (25) of samples tested. Results of the present study show that RTE foods might pose public health concerns in Slovakia and more attention on the hygienic practices should no paid.