biologyscienceТимирязевский биологический журналTimiryazev Biological Journal2949-4710ФГБОУ ВО РГАУ-МСХА имени К.А. Тимирязева (ФГБОУ ВО РГАУ-МСХА имени К.А. Тимирязева)10.26897/2949-4710-2025-3-3-5-01biologyscience-252Research Article5 - МИКРОБИОЛОГИЯ, МОЛЕКУЛЯРНАЯ БИОЛОГИЯ5 - MICROBIOLOGY, MOLECULAR BIOLOGYО микробиологической безопасности куриных субпродуктовOn the microbiological safety of chicken by-productshttps://orcid.org/0000-0001-7763-3066БачинскаяВалентина МихайловнаBachinskayaValentina M.

Бачинская Валентина Михайловна, доктор биологических наук, доцент, заведующий кафедрой, Федеральное государственное бюджетное образовательное учреждение высшего образования Российский государственный аграрный университет – МСХА имени К.А. Тимирязева

Valentina M. Bachinskaya, DSc (Biol), Associate Professor, Head of the Department of Morphology and Veterinary-Sanitary Expertise, Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

bachinskaya@rgau-msha.ruhttps://orcid.org/0000-0003-4689-2510БарановичЕвгения СергеевнаBaranovichEvgeniya S.

Евгения Сергеевна Баранович, кандидат ветеринарных наук, доцент, доцент, Федеральное государственное бюджетное образовательное учреждение высшего образования Российский государственный аграрный университет – МСХА имени К.А. Тимирязева

Evgeniya S. Baranovich, CSc (Vet), Associate Professor, Associate Professor at the Department of Morphology and Veterinary and Sanitary Examination, Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

ebaranovich@rgau-msha.ruБочароваПолина АлександровнаBocharovaPolina A.

Бочарова Полина Александровна, кандидат биологических наук, старший преподаватель, Федеральное государственное бюджетное образовательное учреждение высшего образования Российский государственный аграрный университет – МСХА имени К.А. Тимирязева

Polina A. Bocharova, CSc (Biol), Senior Lecturer at the Department of Morphology and Veterinary-Sanitary Expertise, Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

5564677@mail.ruРоссийский государственный аграрный университет – МСХА имени К.А. ТимирязеваРоссияRussian State Agrarian University – Moscow Timiryazev Agricultural AcademyRussian Federation20253101202633252Copyright © Бачинская В.М., Баранович Е.С., Бочарова П.А., 20262026Бачинская В.М., Баранович Е.С., Бочарова П.А.Bachinskaya V.M., Baranovich E.S., Bocharova P.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.bioscience-journal.com/jour/article/view/252

Одной из наиболее значимых проблем при производстве продуктов убоя птицы по-прежнему остается риск контаминации тушек и внутренних органов птицы патогенной и условно-патогенной микрофлорой как источника, наносящего вред здоровью человека и приводящего к возникновению пищевых токсикоинфекций и токсикозов. Поэтому главной задачей ветеринарных специалистов является обеспечение микробиологической безопасности куриных субпродуктов с целью предотвращения попадания микроорганизмов, вызывающих болезни пищевого происхождения. В исследованиях получены данные по определению микробиологических показателей в охлажденных и замороженных субпродуктах птицы. Установили, что во всех исследуемых образцах куриных субпродуктов (печень, сердце, мышечный желудок) не обнаружено патогенных микроорганизмов, в том числе бактерий рода Salmonella и Listeria monocytogenes, и что КМАФАнМ соответствует требованиям ТР ЕАЭС 051/2021 «О безопасности мяса птицы и продукции его переработки». Во время исследования образцов замороженной куриной печени наблюдали рост БГКП на селективно-диагностической среде Эндо, что является недопустимым и свидетельствует о необходимости проведения данного микробиологического анализа с целью обеспечения безопасности субпродуктов птицы на всех этапах производства, переработки, хранения и реализации в птицеперерабатывающей отрасли.

One of the most significant challenges in poultry slaughter product manufacturing remains the risk of contamination of poultry carcasses and internal organs with pathogenic and opportunistic microflora. This contamination poses a threat to human health, leading to toxic infections and toxicosis. Therefore, the primary objective of veterinary specialists is to ensure the microbiological safety of chicken by-products to prevent the entry of foodborne disease-causing microorganisms. This study presents data on the microbiological indicators of chilled and frozen poultry by-products. It was established that no pathogenic microorganisms, including bacteria of the genus Salmonella spp. and Listeria monocytogenes, were detected in any of the analyzed chicken by-product samples (liver, heart, muscular stomach). Furthermore, QMA&OAMO (KMAFAnM) conformed to the requirements of EAEU TR 051/2021 "On the Safety of Poultry Meat and Processed Poultry Products." However, during the examination of frozen chicken liver samples, the growth of coliform bacteria was observed on Endo selective-diagnostic medium, which is unacceptable. This finding highlights the necessity of conducting such microbiological analyses to ensure the safety of poultry by-products at all stages of production, processing, storage, and sale within the poultry processing industry.

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The authors declare that there are no conflicts of interest present.