Karakterizacija kvalitativnih parametara „Visočkog sudžuka“ u cilju zaštite na nacionalnom nivou

The research carried out in this paper confirmed that the sensory analysis of "Visočki sudžuk" high quality.The results of the chemical analyzes showed that the average water content in the samples immediately after drying and smoke was 35,01%, fats 31,70%, protein 26.84%, ash 6.29%, NaCl 5.27%, pH was 5.21 and aw 0,80. The results of the microbiological analysis were in accordance with the applicable regulations.Provedenaistraživanja u ovom radu potvrdila su da jesenzornom analizom „Visočkog sudžuka“ konstatovan vrhunski kvalitet. Rezultati hemijskih analiza su pokazali da je prosječan sadržaj vode u uzorcima odmah nakon sušenja i dimljenja iznosio 35,01%, masti 31,70%, proteina 26,84%, pepela 6,29%, NaCl-a 5,27%, pH je iznosila 5,21 i aw 0,80. Mikrobiološkom analizom su ustanovljeni negativni nalazi na prisustvo Pravilnikom definisanih mikrokultura

Mikrobiološki kvalitet mesnih prerađevina i analiza radnih površina

The microbiological safety and quality of meat products are important to producers and consumers and involve microbial contaminants on the final products. The swabs were obtained from workers hands, plank for meat cutting, and knifes in January and February 2016. Beef and sheep prosciutto and Sudžuk sausage sampling was also performed at the same locations in the same time as swabs sampling. In these meat products, aerobic mesophilic bacteria, yeast, molds, E. coli, Salmonella spp., and clostridia were determined. Higher level of contamination was obtained in January. Workers hands were highly contaminated with all examined bacteria, while in knife swabs lowest contamination level was detected. Higher level of meat products contamination was also noticed in January 2016. Aerobic mesophilic bacteria were most abundant in Sudžuk sausage samples, E. coli, yeasts and molds in sheep prosciutto, while Salmonella spp. and clostridia were not detected in any sample. Good microbiological quality of meat products was noticed.Mikrobiološka bezbjednost i kvalitet mesnih prerađevina su veoma značajni za proizvođače i potrošače, s obzirom na potencijalnu opasnost od njihove mikrobiološke kontaminacije. Brisevi su uzimani sa ruku radnika, dasaka za sječenje i noževa u januaru i februaru 2016. godine na pijaci Vogošća-Sarajevo. Uzorci pršute, stelje i sudžuka su uzeti iz istih objekata i u isto vrijeme kad i brisevi iz tih objekata. U ovim mesnim prerađevinama, određeno je prisustvo aerobnih mezofilnih bakterija, kvasaca, gljiva, E. coli, Salmonella spp. i klostridija. Veći stepen kontaminacije radnih površina zabilježen je u januarskom uzorkovanju. Ruke radnika su bile veoma kontaminirane svim ispitivanim bakterijama, dok su noževi za sječenje bili najmanje kontaminirani. I mesne prerađevine su bile više kontaminirane u januaru 2016. godine. Aerobne mezofilne bakterije su bile najzastupljenije u sudžuku, E. coli, kvasci i gljive u stelji, a Salmonella spp. i klostridije nisu detektovane ni u jednom uzorku, pa se može zaključiti da je sigurnost mesnih prerađevina dobra

Seasonal Dynamic and Vertical Distribution of Microorganisms and Nutrients in Soils of Mostar Pit (Bosnia and Herzegovina)

The aim of this paper is to determined dynamics and vertical distribution of nutrients and microbial communities in calcocambisol and terra rossa in natural lawns in Mostar district (Bosnia and Herzegovina). The main research was focused on total number of bacteria, actinomycetes, fungi, free-living nitrogen fixers, ammonifiers and Azotobacter sp., as well as on the chemical properties of soils. Microbiological and chemical properties of soils were determined during the 2011 in different depths using the standard methodology. Chemical analyses of the examinated soil showed the acid pH value, poor to moderate humus content, as well as total N and available P and K. Results of research confirm the strong influence of season of sampling, soils depth and their interaction on microbial activity. Number of microorganisms was controlled by pH value, humus and total nitrogen content, soil moisture and temperature. In both soil types, total bacterial number was the highest in spring, while number of fungi and actinomycetes was the highest in autumn. Azotobacter sp. was only detected in surface layer of soils. These results confirm that understanding of microbial, physical and chemical properties of soil and their interaction, which can be controlled by human activities, is necessary for improvement of soil fertility