The effect of maintaining the cold chain on the shelf life of poultry products

The microbiological quality of poultry products is dependent on a number of factors. The aim of this paper was to ascertain the influence of maintaining the cold chain on microbiological changes in three types of poultry products and their shelf lives. The samples were collected and tested on the day of production and on the day of consumption. While the control group was stored under defined conditions (4 °C) and an experimental group was acquired from the commercial network on the day of consumption. Indicator microflora (the total viable counts, coliform bacteria, E. coli, psychrotrophic microorganisms and lactic acid bacteria) along with the occurrence of pathogenic microorganisms (Salmonella spp., Campylobacter spp., Listeria monocytogenes and Clostridium perfringens) were monitored. Based on the results obtained, it can be stated that the cold chain is often disrupted during distribution, which leads to an increase in the concentration of microorganisms and sensory changes in the product before the consumption expiry date. In the samples tested no Salmonella type bacteria or L. monocytogenes were discovered. However, throughout the storage period Campylobacter spp. was detected in all of the samples.