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dc.creatorIvanović, S.
dc.creatorBaltić, Milan Ž.
dc.creatorNesić, K.
dc.creatorPisinov, Boris
dc.creatorPavlović, I.
dc.creatorIvanović, J.
dc.creatorZivković, D.
dc.creatorMarković, R.
dc.date.accessioned2020-12-17T21:02:45Z
dc.date.available2020-12-17T21:02:45Z
dc.date.issued2014
dc.identifier.issn0973-7510
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/3514
dc.description.abstractThe results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.en
dc.publisherJournal of Pure and Applied Microbiology
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceJournal of Pure and Applied Microbiology
dc.subjectGoatsen
dc.subjectHygieneen
dc.subjectPathogenic bacteriaen
dc.subjectSmoked hamen
dc.subjectTotal number of bacteriaen
dc.titleHygiene of smoked goat ham productionen
dc.typearticle
dc.rights.licenseBY
dc.citation.epage2162
dc.citation.issue3
dc.citation.other8(3): 2155-2162
dc.citation.rankM23
dc.citation.spage2155
dc.citation.volume8
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_3514
dc.identifier.scopus2-s2.0-84905867837
dc.type.versionpublishedVersion


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