P.C. BoiŞteanu

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MICROBIOLOGICAL CHARACTERISATION OF TURKEY CARCASSES BIG BUT

P.C. Boişteanu, Carmen Creţu, C. Muntean, Roxana Lazăr

Abstract
Turkey carcasses microbiological evolution is an important step in the state of hygiene interpretation necessary to produce food traceability. This study aimed to characterize microbiologicaly the turkey meat derived from hybrid Big BUT 6 slaughtered under SC Galli Gallo SRL. Microbiological evolution was monitored by flow slaughter realizing qualitative and quantitative determinations for: Escherichia coli, Salmonella spp., Campylobacter, Staphylococcus aureus, Listeria spp., Yersinia enterocolitica. The results obtained allow the assessment of the achievement of hygienic and technological conditions for obtaining microbiological level classification of carcasses with the legal standards.

Key words: turkey, microbiology, traceability