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Registration Number

0225U004177, (0120U105339) , R & D reports

Title

Development of criteria for a comprehensive assessment of the quality and safety of poultry meat at microbiological risk

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Розробка критеріїв комплексної оцінки якості й безпечності м’яса птиці за мікробіологічного ризику

Head

Zazharska Nadiya M., Кандидат ветеринарних наук

Registration Date

21-11-2025

Organization

Dnipro state agrarian and economic university

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Develop criteria for a comprehensive assessment of the quality and safety of poultry meat at microbiological risk

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Due to its high mortality rate, listeriosis is one of the most common causes of death from foodborne illness, second only to salmonellosis. An analysis of the dynamics of detection and differential identification of Listeria spp. in meat products of poultry processing enterprises of the Dnipropetrovsk region was conducted in the conditions of the Dnipropetrovsk Regional State Laboratory of the State Service of Ukraine for Food Safety and Consumer Protection. The monitoring used the results of research on samples of meat and poultry meat products provided by producers for microbiological analysis during 2008-2018. Microbiological studies were performed in accordance with current international regulatory documents. For the research, a fluorescent analyzer "Mini Vidas" (France) was used, and a CAMP test was performed. Identification of microorganisms of the genus Listeria spp. was carried out using "API tests", manufactured by BioMerieux. (France). The object of the study is the safety and quality of broiler chicken meat during experimental infection with Listeria spp., isolation and identification of Listeria spp., development of an experimental suspension of Bacillus spp. The subject of the study 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. Scientific novelty of the results obtained. For the first time, a comprehensive assessment of organoleptic, microbiological, physicochemical indicators of broiler chicken meat was carried out in experimental listeriosis. Pathoanatomical changes in the muscles and organs of the bird after slaughter were revealed against the background of carcass fatness and high slaughter yield. Based on the conducted research, it was established that poultry meat contaminated with Listeria spp. is not subject to storage.

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Iryna V. Borovyk

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2025-11-21