Minced meat is uncured product obtained by milling or grinding of different types of meat, with addition of additives, spices, spice extracts, water, protein products, fibers and supplies. On the market, minced meat is present like: ground meat, minced meat prepared for shaping and shaped minced meat. Packaged products are stored at temperatures below +4 °C up to 48 h, and at a temperature of -18 °C up to 60 days. The da te of meat grinding or milling is considered as date of  production  of minced meat (Pravilnik o kvalitetu i drugim zahtevima za proizvode od mesa, “Sl. list SCG”, br.33/2004).

Microbiological contamination of minced meat can be of primary or secondary origin. Primary contamination originates from micro-organisms present in the tissues of animals before slaughter and secondary contamination occures during production, storage and distribution (Malocki & Bruzewic, 2005).

Minced meat production is based on proper selection of raw materials, milling and grinding in a machine with rotating knifes, packaging usually in foils (vacuum packaging) and distribution.

During meat milling or grinding, favourable conditions for microbial growth exist. In minced meat, meat surface is greatly increased as the fascia and aponeurosis (connective-tissue layers of muscle fibers), the biological barrier against the penetration of microorganisms in the depths of meat are deterirated. Meat juice is released from damaged muscle fibers providing an increase of minced meat humidity. The initial micro-flora of meat increases with secondary contamination during preparation and addition of additives. All mentioned factors are responsible for rapid bacterial decomposition of minced meat (Bem & Adamič, 1991), (Škrinjar & Tešanović, 2007).

Bacteria in significant numbers can be found on the meat processing machines, such as meat grinders, meat mincing machines, filling machines, and others. Proposed control points during production are: selection of raw materials, temperature during cold storage, facility hygiene, hygiene of equipment for meat mincing and different areas in production facility (working area, equipment, wall and floor space, smear from workers hand) (Žakula, 1980).

Possibile contamination sources of minced meat prepared for shaping are additives, supplements and special spices added during processing. Spices are daily used in the meat industry to achieve certain sensory properties of foods. They are added in small amounts, with the aim of improving taste and smell. Although they have antibacterial properties, spices are often highly contaminated with numerous microorganisms, which can lead to secondary contamination of the final product.

Monitoring of hygienic conditions and meat quality is important as well as the application of hygienic procedures on supplies and equipment used in the meat industry. Control of production and distribution of minced meat is provided by establishing an organized system of supervision as well as by implementtation of an integrated control system in the primary production chain. A good hygiene practice is also a precondition for safe food production.

150 samples of meat were analyzed in this study. There were 75 samples of minced and 75 samples of grill meat. The analyses were conducted according to the current Regulation (Pravilnik o mikrobiološkoj ispravnosti namirnica u prometu, “Sl. list SRJ” br. 26/1993, 53/1995 i 46/2002) on the following microbiological parameters:

Determination of mentioned parameters has been done according to the methods of isolation and determination under the applicable Regulations (Pravilnik o metodama vršenja mikrobioloških analiza i superanaliza, “Sl. list SFRJ”, br. 25/1980).

The results obtained in this study are shown in Tables 1 and 2 as total analyzed samples, number of correct and incorrect patterns. Total number of microorganisms was presented as an interval of obtained values.

In Table 1 results of microbiological safety of minced meat according to the Regulation (Pravilnik o mikrobiološkoj ispravnosti namirnica u prometu, “Sl. list SRJ”, br. 26/1993, 53/1995 i 46/2002) are shown. These products are microbiologically correct if pathogenic microorganisms: Salmonella species in 25 g of sample, coagulasa positive staphylococci in 0.1 g of sample, sulphur reduction clostridium in 0.01 g, Proteus species in 0.01 g and Escherichia coli in 0,001g are not identified in the samples. Total number of microorganisms must be less than 3x106 in 1 g of sample.

Legend:  - a   Not found

Legend:  - a   Not found

Based on the results shown in Table 1, out of 75 analyzed, 60 samples of minced meat were correct. Pathogenic microorganisms have not been isolated from these samples. Total bacterial count ranged from 26x103 to 2x 106 organisms per 1 g sample.

Referring to the obtained results, 20% of the total analyzed samples were incorrect. In five samples, the reason was increased number of total microorganisms ranging from 4x106 to 3x107 per 1 g of sample. In two samples, the presence of coagulase-positive staphylococci was detected. The presence of Escherichia coli was detected in four samples, out of which one had increased total count of microorganisms. Salmonella species, sulphur reduction clostridium and Proteus species were not isolated from any of the investigated samples. Microorganisms may be present due to the poor standards of hygiene in the manufacturing process and inexpert manipulations of potential carriers of these microorganisms. Results of microbiological safety of grill meat are shown in Table 2. According to the Regulation on microbiological safety of food in trade (Pravilnik o mikrobiološkoj ispravnosti namirnica u prometu, “Sl. list SRJ”, br. 26/1993,53/1995 i 46/2002)  these products are microbiologically correct if the samples do not contain following pathogenic microorganisms: Salmonella species in 25 g of sample, coagulasa positive staphylococci in 0.01 g of sample, sulphur reduction clostridium in 0.01 g, Proteus species in 0.01 g and Escherichia coli in 0.001g. Total number of microorganisms must not be higher than 3x106 in 1 g of sample.

Based on the results shown in Table 2, out of total 75 analyzed samples of grill meat type of kebabs, burgers and barbecue sausages, 39 samples  were  correct.

CONCLUSIONS

1. Out of 75 analysed samples of minced meat, 20% were not safe due to presence of coagulasa positive staphylococcus and Escherichia coli, as well as due to increased number of total microorganism  within the range of 4x106 to 3x107.
2. Out of 75 analysed samples of grill meat, 48% were not safe due to presence of coagulasa positive staphylo-coccus and Escherichia coli, as well as due to increased total number of microorganisms, which was in the range from 32x105 to 35x107.
3. Referring to the obtained results, it can be concluded that minced meat and meat for grill are substrate suitable for  rapid  multiplication of  micro-
4. organisms, and therefore every stage during production must be strictly controlled, especially when manual manipulation is taking place.

ACKNOWLEDGEMENTS