Danger, prevention and elimination methods of Salmonellosis in meat products produced in Georgia.

Author: mariami abuashvili
Keywords: Salmonella, intoxication, food
Annotation:

Since the early centuries, the world is facing food poisoning problems that even nowadays remain one of the most important issues for healthcare. 66% of food poisoning cause severe diarrhea and Salmonella spp. still is one of the leading causes of it, so Salmonel-losis is still one of the most common foodborne infections. The purpose of the present study, based on the actuality of the topic, was to deter-mine the frequency of detection of salmonella in meat and meat products and the possible ways of contamination. 200 samples were examined and microbiologically analyzed for Sal-monella spp. according to ISO 6579-1:2017. Products produced by 4 manufacturers were examined. Out of 200 samples, 80 were raw meat and 80 samples were minced meat. Since the research object, in addition to raw meat, was minced meat, it was necessary to conduct additional analysis for more visibility. For this, 40 swabs were taken from different surfaces of the meat processing machine according to ISO 18593:2018/2019. As a result of the research, it was established that: 1. The risk of contamination of the meat products produced in Georgia is higher, not because of infected raw matterial, but during the secondary production, which is mainly caused by partially neglecting of general hygienic norms of the production. 2. Correctly selected disinfectant solution really reduces the risk of contamination.