Microbial safety issues in instant packaged meat and bone broths: predicting the risks of occurrence

The production of long-term storage meat products is associated with limitations related primarily to its susceptibility to initial microbiological contamination with pathogenic and opportunistic microorganisms, subsequent development at all stages of storage and processing. Endogenous development of microorganisms in meat with all internal and external processes of animal development in the pre-slaughter and post-slaughter state intensify their development, including at all stages of subsequent processing, including production stages. One of the possible solutions to this problem is the development of a technological process for the production of long-term storage products using barrier technologies at all stages of processing and production, which will ensure increased sanitary and hygienic requirements and inactivation of microorganisms. The materials present an analysis of possible sources of contamination of meat raw materials during slaughter, production and processing. The predominant microflora of meat and bone raw materials is determined, sanitary and hygienic and technological directions for reducing the development of microorganisms and the necessary conditions for their intoxication are proposed. The importance of maintaining conditions for reducing the criterion operational development and saturation of meat and bone raw materials with pathogenic and opportunistic microorganisms during their production and processing has been established. It is assessed based on the saturation of the meat itself with microorganisms during the stages of its production and processing, as well as the contamination of the environment. Sanitary and hygienic and inactivation measures and means for reducing the contamination of meat and bone raw materials during processing and production of packaged meat and bone broths of long shelf life with the exclusion of active interaction of the processed meat and bone raw materials with the environment by using bactericidal ultraviolet irradiation during preparatory operations and during subsequent operations, using continuous flow-shop technology in a closed environment closed from external influences are proposed.