Bacteriological aspects of sausage items

Abstract

The Author, working at the Regional Laboratory of the Federal Meat Inspection Division in Porto Alegre, Rio Grande do Sul, was surprised with the intestinal microorganisms high level contamination shown up by sausage products prepared in plants located in that country section. The work was done on 332 samples including: 194 of salted casings and bladders, 101 of different spices and 34 of finished products. At first, the Author investigated the proteolytic and gelatinolytic action shown up by the microorganisms found in all items studied due the considerable value of this point in the meat packing industry. From the studied material, the Author could isolate 85 members of the Escherichia and Aerobacter genera. Of these 85 strains 67 or 78.8 per cent were classified as Escherichia coli according with the reactions pointed out by PARR and BERGEY. However, using some reactions suggested by TOPLEY and WILSON, only 36 strains or 42.3 per cent were classified as Escherichia coli. Close results as the origin of the isolated strains were obtained by the Eijkman and Mac Conkey media which shown up respectively 80 and 76.4 per cent of fecal strains. These results agreed with those obtained when reaction recommended by PARR and BERGEY were used. The distribution of the strains of colibaccili of fecal origin was respectively 85.9 per cent, 33 per cent and 100 per cent in casings and bladders, spices and finished products. This illustrates the importance of each ingredient in determining the contamination of the sausages. At last, the Author presents the necessary suggestions in order to low the bacterial contamination of the sausage items, chiefly in what the fecal microorganisms is concerned.