Borovyk I.V. "Veterinary-sanitary assessment of meat products by the microbiological risk of Listeria spp. in the conditions of meat processing enterprises" – Qualification scientific work on the rights of a manuscript.
The object of the study is the safety and quality of meat of broiler chickens under experimental infection with Listeria spp., isolation and identification of Listeria spp., development of an experimental suspension of Bacillus spp.
The subject of the research is changes in the safety and quality indicators of broiler chicken meat according to the microbiological risk of Listeria spp., sanitary and hygienic criteria for the safety of the production process in meat processing enterprises.
Research methods: bacteriological, biochemical, biological, patho-anatomical, physico-chemical, immunoenzymatic, analytical, statistical.
Scientific novelty of the obtained results.
For the first time, a comprehensive evaluation of the organoleptic, microbiological, physico-chemical parameters of the meat of broiler chickens for experimental listeriosis was carried out. Pathological changes in the muscles and organs of poultry after slaughter were revealed against the background of fattened carcasses and high slaughter yield. Based on the conducted research, it was established that poultry meat contaminated with Listeria spp. should not be stored. It was established that listeria contamination of broiler chicken meat contributes to the rapid spoilage of fats. The decontamination regime in household conditions for poultry meat contaminated with Listeria spp.
The developed suspension of Bacillus spp. allows to replace pathogenic microorganisms and colonize the surface (boards, tables, refrigerators, trays, equipment, etc.) in order to prevent the spread of pathogens of food toxic infections. For the first time, the possibility of using suspended Bacillus spp. for safe sanitary treatment of contacting surfaces, tools in the meat processing industry.
Morphological, cultural, biochemical, hemolytic, pathogenic properties of 7 species of Listeria spp. It has been proven that, in addition to L. monocytogenes, L. ivanovii also has pathogenic properties.
For the first time, the possibility of shortening the term of microbiological studies of Listeria spp has been proven. in one day, in contrast to the classic method (5 days), provided the automatic immunoenzyme analyzer "Vidas" is used. The proven effectiveness of the combination of the hemolytic and CAMP test, which prevents the fusion of the hemolysis zone of the studied cultures, provides an opportunity to observe mirror hemolysis; justified expediency of using culture of microorganisms B. subtilis and E. soli instead of St. aureus and Rh. equi when setting the test. The scientific novelty is confirmed by the patent of Ukraine for utility model No. 142660 "Method of detection of Listeria spp." (u201910919; application. 05.11.2019; publ. 25.06.2020, Bull. No. 12), by certificates of copyright registration for scientific works No. 91425 dated 08.08.2019 "Veterinary and sanitary evaluation of meat products according to the microbiological risk of Listeria spp. in the conditions of meat processing enterprises" and No. 95244 dated 10.01.2020 "Peculiarities of the identification of microorganisms Listeria spp. using a combination of hemolytic and CAMP tests".
A new modified method of isolation and identification of Listeria spp. for specialists of the State Food and Consumer Service laboratories, as well as modern aspects of laboratory diagnosis of listeriosis.
The main part of the dissertation (introduction, sections of the dissertation, conclusions and proposals) is presented on 119 pages. The dissertation is presented on 202 pages of computer text, contains 20 tables and 50 figures. The work consists of an abstract, introduction, literature review, research materials and methods, results of own research, generalization, analysis and discussion of research results, conclusions and proposals for production, a list of used literature sources (212 items, including 201 in Latin), 12 appendices .
Key words: quality and safety, Listeria spp, identification, broiler chickens, meat, offal, organoleptic changes, meat storage, bacterial insemination, physicochemical indicators, decontamination, Bacillus spp.
