ERMELINDA NEXHIPI1 , ELVIRA BELI2
1The Department of Microbiology, the Institution Food Safety and Veterinary “, of Tirana
2The Faculty of Agriculture and Environment, the University of Agriculture of Kames, of Tirana
* corresponding author e-mail: emanexhipi@yahoo.com
Abstract:
The foodborne diseases place an important role for public health, because they cause not only infection to constumers, but they also cause considerable economic problems. In this study we have tested three RTE meat product categories: salami with termic preparation –RTE , salami with fermentation process –RTE, sliced packed meat products. A total of 120 samples were analysed, during 10 months period, from which 60 samples collected to establishments implemented the HACCP system, 60 other samples to establishments implemented GMP. The microbiological quality, the hygiene of process and product , was based on the determination of the number of E.Coli and also the presence or the absence of Salmonela spp. The RTE products hygiene estimated from the level of E.Coli was resulted in satisfactory levels, whithout the presence of E.Coli in 108 samples or 90.0% of the total , but in 12 samples or 10.0% of them E.coli was isolated at level 16 cfu/g to 70 cfu/g. The product with the highest level was sliced salami. Refer to the implemented system from establishments, HACCP or GMP,7.5 % of pozitive E. coli samples, belongs to subjects that implemented Good Manufacture Practise, 2.5 % others belongs to establishment with HACCP system. Salmonela spp. was not determinated. This study showed the importance of HACCP implementation system in food proccesing industry, in aim to get safe ready to eat meat products.
Keywords: RTE meat products, microbiological quality, E.coli, Salmonella spp, HACCP, GMP system.
