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The microbiology of polony
Journal of the South African Veterinary Association
|July 1, 1978
Summary
Microbial analysis of polony revealed significant microbial presence, including psychrophiles and lactobacilli. Despite initial low levels of pathogens like E. coli, counts increased during storage, indicating potential spoilage concerns.
Area of Science:
- Food Microbiology
- Food Safety
- Microbial Ecology
Background:
- Polony, a processed meat product, is susceptible to microbial contamination.
- Understanding the microbial profile of polony is crucial for assessing its safety and shelf-life.
Purpose of the Study:
- To enumerate and identify microorganisms in commercially available polony samples.
- To assess the impact of storage conditions on microbial growth and polony quality.
Main Methods:
- Plate count technique was used to enumerate aerobic microorganisms, psychrophiles, micrococci, pseudomonads, Microbacterium thermosphactum, lactobacilli, yeasts, and molds.
- Polony samples were stored at 5°C and 1.1°C to monitor microbial changes over time.
Main Results:
- Significant microbial loads were found, with mean aerobic plate counts of 15,850/g.
- Psychrophiles, pseudomonads, and lactobacilli were predominant groups.
- During storage, aerobic counts increased significantly, particularly at lower temperatures, and pH decreased.
- Pathogenic bacteria such as Salmonella, E. coli, and S. aureus were not detected in significant numbers.
Conclusions:
- Polony harbors diverse microbial communities, with psychrophiles and lactobacilli being key players.
- Storage conditions significantly influence microbial proliferation and potential spoilage.
- Current microbiological quality standards for polony may be unnecessary given the natural microbial flora and absence of major pathogens.