Microbiological control of rabbit meat production during storage and sales

Abstract

Risk-based control at production facilities during storage and sale of rabbit meat is carried out by leading veterinary doctors by determining the content of KMAFAnM in rabbit meat at different temperature regimes and determining the hygienic criterion of the technological process for the production of rabbit meat. When storing rabbit meat at a temperature of (–2…–3) ºС, the content of KMAFAnM was established in the amount of (1.23±0.12)x102 CFU/g, which is 1.2 times (p<0.001) less compared to the indicators for the sale of rabbit meat at a temperature of (0…6) ⁰С. The highest hygienic criteria of the technological process for rabbit meat have been established in terms of the content of colonies of aerobic microorganisms and bacteria of the genus Enterobacteriaceae during sale in cold rooms at a temperature of (0…6)ºС - with a daily average logarithm log: m= from 4.2 to 1.5 and M= from 5.3 to 3.2, as well as for rabbit meat during storage in cold rooms at a temperature of (–2…–3)ºС - with a daily average logarithm log: m= from 2.7 to 1.2 and M= from 4.2 to 1.6