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[Microbiological investigation of fresh and refrigerated partially cooked meat products].

Semi-finished meat products were demonstrated to be heavily contaminated with microbes already at the moment of production. The main source of microorganisms was meat surface. Psychrotolerant organisms represented the main factors involved in the rise of organoleptical signs of decay. For the evaluation of the level of hygiene and sanitation, quality of the raw materials used and conditions of storage, the maximal limit values were proposed for 10 species or groups of the microorganisms under study. Pathogenic microorganisms were not detected by the multiplication method in any of the samples.