Microbial ecosystem of processing units during production process of Petrovská klobása

Vesna Janković; Ljiljana Petrović; Natalija Džinić; Brankica Lakićević; Ljubiša Šarić; Snežana Škaljac; Branislav Šojić; Marija Jokanović

Vesna Janković Institute of meat hygiene and technology
Ljiljana Petrović University of Novi Sad, Faculty of Technology - Novi Sad
Natalija Džinić University of Novi Sad, Faculty of Technology - Novi Sad
Brankica Lakićević Institute of meat hygiene and technology
Ljubiša Šarić Institute of Food Technology - Novi Sad
Snežana Škaljac University of Novi Sad, Faculty of Technology - Novi Sad
Branislav Šojić University of Novi Sad, Faculty of Technology Novi Sad
Marija Jokanović University of Novi Sad, Faculty of Technology Novi Sad

Keywords: Petrovska klobasa, house flora, processing environment, growth trends

Abstract

Production of traditional dry-fermented sausages is associated with natural contamination by environmental ﬂ ora. This microbiota is usually referred to as “house ﬂ ora”. This contamination occurs during slaughtering and increases during manufacturing. The diversity of microbiota in small-scale processing units, during production process of the traditional fermented dry sausages – Petrovská klobása, is reviewed in the present paper. Test samples were collected in two village households in Bački Petrovac, where the preparation of Petrovská klobása samples was performed in a traditional manner.
The total number of 43 samples was subjected to laboratory examination. Generally, before stufﬁng, Listeria monocytogenes and Staphylococcus aureus were detected in 6.97 and 9.30%, respectively.
Escherichia coli was found in 18.60%. The tested samples of end product at the end of the storage period (270 day) were safe with presence of bacteria populations from the working environment, such as: aerobic bacteria, Micrococcaceae, Lactic acid bacteria and Enterococcus spp. Examination of the hygienic status of the food processing environment, equipment, raw materials and ﬁ nal product provides an overview of growth trends and the disappearance of bacterial populations.