Microbiological evaluation of poultry sausages stored at different temperatures


  • Simona Kunová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Alica Bobková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Lopašovský Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra




quality, poultry sausage, meat product, shelf life, microbiological quality


The aim of our study was to evaluate the microbiological quality of poultry sausages, which were stored at different temperatures (4 °C, 15 °C). Total count of bacteria, coliform bacteria, yeasts and filamentous microscopic fungi were detected in poultry sausages. Microbiological quality was evaluated using the horizontal method for the determination number of microorganisms. Total count of bacteria in sausages stored at 4 °C ranged from 1 × 101 CFU.g-1 in sample 1 (after opening) to 4.35 × 10CFU.g-1  in sample 1 (7th day of storage). Total count of bacteria in sausages stored at 15 °C ranged from 3.25 × 10CFU.g-1 in sample 1 (after opening) to 3.12 × 10CFU.g-1 in sample 1 to 3.12 × 106  CFU.g-1 in sample 1 (7th day of storage).  Coliform bacteria in sausages stored at 4 °C ranged from 1 × 10CFU.g-1 to 3.15 × 10CFU.g-1. Coliform bacteria in sausages stored at 15 °C ranged from 1.54 × 10CFU.g-1 to 1.40 × 10CFU.g-1.  Yeasts and microscopic filamentous fungi in sausages stored at 4 °C ranged from 2.75 × 10CFU.g-1 to 1.40 × 10CFU.g-1.  Yeasts and microscopic filamentous fungi in sausages stored at 15 °C ranged from 1.30 × 10CFU.g-1 to 1.44 × 106  CFU.g-1. Total count of bacteria, coliform bacteria, yeast and microscopic fungi were not in accordance with Codex Alimentarius of Slovak Republic on 3rd day in samples stored at 15 °C.


Download data is not yet available.


Metrics Loading ...


Adams, M. R., Moss, M. O. 1997. Food microbiology. Royal Society of Chemistry, London, UK.1997.

Al-Dughaym, A. M., Altabari, G. F. 2010. Safety and quality of some chicken meat products in Al-Ahsa markets-Saudi Arabia. Saudi Journal of Biological Sciences, vol. 17, no. 1, p. 37-42. https://doi.org/10.1016/j.sjbs.2009.12.006 PMid:23961056 DOI: https://doi.org/10.1016/j.sjbs.2009.12.006

Alonso-Calleja, C., Martínez-Fernández, B., Prieto, M., Capita, R. 2004. Microbiological quality of vacuum-packed retail ostrich meat in Spain. Food Microbiology, vol. 21, no. 2, p. 241-246. https://doi.org/10.1016/S0740-0020(03)00060-1 DOI: https://doi.org/10.1016/S0740-0020(03)00060-1

Álvarez-Astorga, M., Capita, R., Alonso-Calleja, C., Moreno, B., García-Fernández, M. C. 2002. Microbiological quality of retail chicken by-products in Spain. Meat Science, vol. 62, no. 1, p. 45-50. https://doi.org/10.1016/S0309-1740(01)00225-X PMid:22061190 DOI: https://doi.org/10.1016/S0309-1740(01)00225-X

Barbut, S. 2002. Poultry Products Processing. An Industry Guide, CRC Press, London

European Food Safety Authority (EFSA), Zoonoses Data Collection Reports, Available at: http://www.efsa.europa.eu/

Baylis, C. L. 2003. Manual microbiological methods for food and drinks industry (fourth ed.) CCFRA.

Codex Alimentorius SR 2006. Potravinový kódex SR 2006: Výnos MP SR a MZ SR zo 6. februára 2006 č. 06267/2006-SL, ktorým sa vydáva hlava PK SR upravujúca mikrobiologické požiadavky na potraviny a na obaly na ich balenie. p. 1-62. Available at: http://www.svps.sk/legislativa/legislativa_kodex.asp

Domingues, L., Lima, N., Teixeira, J. A. 2005. Aspergillus niger β-galactosidase production by yeast in a continuous high cell density reactor. Process Biochem., vol. 40, no. 3-4, p. 1151-1154. https://doi.org/10.1016/j.procbio.2004.04.016 DOI: https://doi.org/10.1016/j.procbio.2004.04.016

Gianfranceschi, M., Gattuso, A., Tartaro, S., Aureli, P. 2003. Incidence of Listeria monocytogenes in food and environmental samples in Italy between 1990 and 1999: serotype distribution in food, environmental and clinical samples. European Journal of Epidemiology, vol. 18, no. 10, p. 1001-1006. https://doi.org/10.1023/A:1025849532417 PMid:14598931 DOI: https://doi.org/10.1023/A:1025849532417

Gibbons, I., Adesiyun, A., Seepersadsingh, N., Rahaman, S. 2006. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad. Food Microbiology, vol. 23, no. 4, p. 359-366. https://doi.org/10.1016/j.fm.2005.05.008 PMid:16943025 DOI: https://doi.org/10.1016/j.fm.2005.05.008

Gudbjornsdottir, B., Suihko, M. L., Gustavsson, P., Thorkelsson, G., Salo, S., Sjoberg, A. M., Niclasen, O., Bredholt, S. 2004. The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries. Food Microbiology, vol. 21, no. 2, p. 217-225. https://doi.org/10.1016/S0740-0020(03)00012-1 DOI: https://doi.org/10.1016/S0740-0020(03)00012-1

Harwood, V. E., Butler, J., Parrish, D., Wagner, V. 2002. Isolation of fecal coliform bacteria from the diamondback terrapin (Malaclemys terrapin centrata). The Microbiology of Drinking Water. Part 1 - Water Quality and Public Health, vol. 65, p. 865-867. PMid:9925633 DOI: https://doi.org/10.1128/AEM.65.2.865-867.1999

Jimenez, S. M., Salsi, M. S., Tiburzi, M. C., Rafaghelli, R. C., Tessi, M. A., Coutaz, V. R. 1997. Spoilage microflora in fresh chicken breast stored at 4 degrees C: influence of packaging methods. Journal of Applied Microbiology, vol. 83, no. 5, p. 613-618. https://doi.org/10.1046/j.1365-2672.1997.00276.x PMid:9418022 DOI: https://doi.org/10.1046/j.1365-2672.1997.00276.x

Kozelová, D., Buleca, J., Zeleňáková, L., Kováč, Š. 2011. Food safety and control from a consumer perspective. Transactions of the Technical University of Košice, vol. 3, no. 1, p. 50-57. ISSN 135-2334

Loretz, M., Stephan, R., Zweifel, C. 2010. Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey. Food Control, vol. 21, no. 6, p. 791-804. https://doi.org/10.1016/j.foodcont.2009.11.007 DOI: https://doi.org/10.1016/j.foodcont.2009.11.007

Mataragas, M., Drosinos, E. H., Siana, P., Skandamis, P., Metaxopoulos, I. 2006. Determination of the growth limits and kinetic behavior of Listeria monocytogenes in a sliced cooked cured meat product: validation of the predictive growth model under constant and dynamic temperature storage conditions. Journal of Food Protection, vol. 69, no. 6, p. 1312-1321. PMid:16786851 DOI: https://doi.org/10.4315/0362-028X-69.6.1312

Morshedy, A. E. M. A., Sallam, K. I. 2009. Improving the microbial quality of chicken carcasses by trisodium phosphate and lactic acid dipping. International Journal of Poultry Science, vol. 8, no. 7, p. 645-650. https://doi.org/10.3923/ijps.2009.645.650 DOI: https://doi.org/10.3923/ijps.2009.645.650

Nychas, G. J., Skandamis, P. N., Tassou, C. C., Koutsoumanis, K. P. 2008. Meat spoilage during distribution. Meat Science, vol. 78, no. 1-2, p. 77-89. https://doi.org/10.1016/j.meatsci.2007.06.020 DOI: https://doi.org/10.1016/j.meatsci.2007.06.020

Olsen, S. J., Mackinon, L. C., Goulding, J. S., Bean, N. H., Slutsker, L. 2000. Surveillance of foodborne disease outbreaks-United States, 1993-1997. Morbidity and Mortality Weekly Reports, vol. 49, no. 1, p. 1-51.

Patsias, A., Chouliara, I., Paleologos, E. K., Savvaidis, I., Kontominas, M. G. 2006. Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4 ºC. European Food Research and Technology, vol. 223, no. 5, p. 683-689. https://doi.org/10.1007/s00217-006-0253-9 DOI: https://doi.org/10.1007/s00217-006-0253-9

Pérez-Rodríguez, F., Castro, R., Posada-Izquierdo, G. D., Valero, A., Carrasco, E., García-Gimeno, R. M., Zurera, G. 2010. Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. Meat Science, vol. 86, no. 2, p. 479-485. https://doi.org/10.1016/j.meatsci.2010.05.038 PMid:20573456 DOI: https://doi.org/10.1016/j.meatsci.2010.05.038

Rai, A. K., Tamang, J. P., Palni, U. 2010. Microbiological studies of ethnic meat products of the Eastern Himalayas. Meat Science, vol. 85, no. 3, p. 560-567. https://doi.org/10.1016/j.meatsci.2010.03.006 PMid:20416835 DOI: https://doi.org/10.1016/j.meatsci.2010.03.006

Reij, M. W., Den Aantrekker, E. D. 2004. Recontamination as a source of pathogens in processed foods. International Journal of Food Microbiology, vol. 91, no. 1, p. 1-11. https://doi.org/10.1016/S0168-1605(03)00295-2 PMid:14967555 DOI: https://doi.org/10.1016/S0168-1605(03)00295-2

Zeitoun, A. A. M. , Debevere, J. M., Mossel, D. A. A. 1994. Significance of Enterobacteriaceae as index organisms for hygiene on fresh untreated poultry, poultry treated with lactic and poultry stored in modified atmosphere. Food Microbiology, vol. 11, no. 2, p. 169-176. https://doi.org/10.1006/fmic.1994.1020 DOI: https://doi.org/10.1006/fmic.1994.1020




How to Cite

Kunová, S. ., Bobková, A. ., Lopašovský, Ľubomí­r ., & Kačániová, M. . (2014). Microbiological evaluation of poultry sausages stored at different temperatures. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 141–145. https://doi.org/10.5219/338

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 > >>