The aim of the study was to determine the occurrence of gastrointestinal parasites in slaughter rabbits managed in small scale farms and under industrial farming system. The research material included intestines and livers of rabbits slaughtered between years 2007 and 2011. The rabbit carcasses submitted to parasitological examination had passed the sanitary veterinary inspection as fit for human consumption. The samples were collected in spring and autumn seasons. The studies showed no effect of a rabbit farming system, season of the year, or differences in an invasion type in each year. The parasitological test recognized exclusively mixed infestation diagnosed in 79.56 % of the studied animals. Parasitological evaluation of the rabbit internal organs identified the invasions of coccidia (78.83 %), nematoda (16.42 %), cestoda (0.72 %), and cysticerci Cysticercus pisiformis (4.74 %). Coccidian invasions found in intestines were dominant, and their prevalence reached 56.48 %, while the hepatic coccidian extensity was markedly lower, i.e., 3.34 % of the examined rabbits. Invasions were characterized by low intensity. The studies recognized invasions of nematoda (Obeliscoides cuniculi, Graphidium strigosum, Trichostrongylus sp., Strongyloides sp., Passalurus ambiguus, Trichuris leporis), cestoda (Mosgovoyia pectinata), and cysticerci C. pisiformis.
This study determined the proximate composition, energy value, amino acid profile, and protein quality of the muscle tissue of four food fish species. The fish analyzed contained 78.90–69.89% water, 18.25–15.69% protein, and 2.28–12.57% fat. The energy value of the muscle tissue ranged from 93.50 to 175.83 kcal/100 g. The contents of amino acids in 100 g of protein were 47.64–45.86 g for total essential amino acids (TEAA), 52.36–54.14 g for total neutral amino acids (TNAA), 3.14–2.25 g for total sulphur amino acids (TSAA), and 7.23–7.81 g for total aromatic amino acids (TArAA). The essential amino acid (EAA) composition of the fish was compared with the standard protein, and Chemical Score (CS), Protein Digestibility-Corrected Amino Acid Score (PDCAAS), and Essential Amino Acid Index (EAAI) were calculated. The quality of the muscle tissue proteins of all four fish species was high. These fish can constitute a healthy addition to the human diet.
The aim of this study was to determine the microbiological quality of raw cow milk from direct sale points. Raw cow milk samples were collected from 5 randomly selected direct sale points for microbiological evaluation. The samples were analyzed to determine total aerobic bacterial count, somatic cell count (SCC), counts of Enterobacteriaceae, Enterococcus, Escherichia coli, and Staphylococcus, and presence of Salmonella, Listeria monocytogenes, and inhibitory substances. The mean counts of total aerobic bacterial in samples from all direct sale points were between 9.2×10(4) and 3.6×10(7) cfu/mL. Milk samples collected from 5 direct sale points revealed counts Enterobacteriaceae ranging from 6.4×10(1) to 1.7×10(6) cfu/mL. Escherichia coli were detected in 12 milk samples with counts ranging from 5.0×10(0) to 1.1×10(2) cfu/mL. Staphylococcus spp. bacteria were found in all milk samples, at counts ranging from 1.6×10(3) to 5.1×10(4) cfu/mL. Listeria monocytogenes bacteria were detected in 1 sample, and SCC in all samples ranged from 78,000 to 1,730,000/mL. The examined samples did not contain Salmonella rods or inhibitory substances. In the samples examined in this study, international hygiene standards were exceeded for total aerobic bacterial count (n=48) as well as for SCC (n=19). Two milk samples contained pathogenic bacteria (Listeria monocytogenes and Staphylococcus aureus) that pose a potential hazard for consumer health.
The aim of this study was the assessment of the microbiological quality of three types of traditional cheeses which are produced from raw and pasteurized cow’s milk. Two types of cheeses were of the short-ripened type, and one cheese was long-ripened. A microbial examination was conducted for the presence of Salmonella spp. and Listeria monocytogenes microorganisms and the count of aerobic, psychrotrophic, lactic acid bacteria, and coliform bacteria, as well as Escherichia coli, Enterobacteriaceae, Enterococcus spp., Staphylococcus spp., and yeasts. The examined cheeses did not fulfill the microbial criteria for food safety (presence of L. monocytogenes) and process hygiene (exceeded allowable levels of E. coli and coagulase-positive Staphylococcus). The levels of coliform bacteria, E. coli, and Enterobacteriaceae and the presence of Enterococcus faecalis determined in the three examined cheese types indicated that insufficient hygiene procedures were used during the production process. The results of the study indicate that the examined cheeses did not fulfill the microbial criteria for food safety and process hygiene according to the legislation. It is necessary to introduce correction procedures as indicated in the current report.
This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24 h after hunting, on the 7th day and 14th day, and the evaluation of the frozen meat was made during the 11th week of storage. Meat samples were analysed for total viable count (TVC), psychrotrophic bacteria count (PBC), Enterobacteriaceae count (EBC), Escherichiacoli count (EC), total staphylococcal count (TSC), lactic acid bacteria count (LABC) and total yeast and mould counts (TYMC). Tests for the presence of pathogenic bacteria from the genus Salmonella and Listeria were also performed. Additionally, the pH and water activity were determined. The initial amount of TVC was 4.94 log CFU/g in meat samples and 4.80 log CFU/g in minced meat. After 14 days of storage, the TVC increased to 8.33 in meat samples and 8.08 log CFU/g in minced meat. Pathogenic bacteria such as Listeria and Salmonella were not found in the beaver meat tested. The microbiological state of meat stored frozen for 11 weeks was comparable to the state found in meat stored refrigerated for seven days regarding the number of microorganisms.
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