RUDN Journal of Agronomy and Animal IndustriesRUDN Journal of Agronomy and Animal Industries2312-797X2312-7988Peoples’ Friendship University of Russia named after Patrice Lumumba1747810.22363/2312-797X-2017-12-4-350-358Research ArticleMICROBIOLOGICAL MONITORING OF COMMERCIAL POULTRY MEAT SEMI-FINISHED PRODUCTSAbdullaevaA Masiat29@mail.ruSeryoginI Gv.e.nikitchenko@mail.ruNikitchenkoV Ev.e.nikitchenko@mail.ruFGBOU VO «Moscow State University of Food Production»FGBOU VO Russian State Agrarian University - MAA by K.A. TimiryazevPeoples’ Friendship University of Russia (RUDN University)1512201712435035814122017Copyright © 2017, Abdullaeva A.M., Seryogin I.G., Nikitchenko V.E.2017<p>Materials on microbiological studies of semifinished products from poultry meat (fillets, minced meat, mechanically deboned meat), made in real time in 2016-2017 are presented. Microbiological indicators of semi-finished products of various manufacturers in different seasons of the year are determined. It was revealed that 19-23% of realized avian poultry semi-finished products had increased QMAFAnM, CFU/g, while bacteria of E. coli group were isolated in 12-28% of samples, in 3-10% of samples - Salmonella bacteria, 5-14% - bacteria of genus Pseudomonas, in 12-36% - microorganisms of coccal forms, in 7-26% - clostridia, in 15-17% - lactobacillus bacteria, in 9-37% - bacteria of the genus Proteus. In some samples of semifinished products found spores molds and yeast cells. Listeria monocyto-genes in the investigated semifinished products did not reveal. The most contaminated microorganisms were minced meat and meat de-boning broilers and turkeys, compared with samples of chicken fillets. In meat raw materials having microbial contamination above 1 106 CFU/g, changes in organoleptic and physicochemical parameters were noted. Based on the data obtained, proposals have been developed to reduce microbial contamination of semi-finished products and recommendations for the most rational use of poultry meat for food or fodder purposes.</p>SalmonellaListeriaProteuspoultry meatsemifinished productsfilletsminced meatmechanical deboningmicro-biological controlidentification of microorganismsQMAFAnMCFU/gCGBSalmonellaListeriaclostridiastaphylococciProteusmoldsyeastмясо птицыполуфабрикатыфилефаршмясо механической обвалкимикробиологический контрольидентификация микроорганизмовКМАФАнМКОЕ/гБГКПклостридиистафилококкиплесенидрожжи[Abaldova V.A. Povyshenie gigienicheskoj bezopasnosti myasa pticy mekhanicheskoj obvalki. Myasnaya industriya. 2010. № 10.][Mahonina V.N. K voprosu ocenki kachestva myasa pticy mekhanicheskoj obvalki. Pticy i pticeprodukty. 2013. № 1.][Seryogin I.G. Veterinarno-sanitarnaya ehkspertiza pri pererabotke pticy. Derbent, OOO «Tipografiya-M», 2016.][Seryogin I.G., Abdullaeva A.M., Vasil'ev D.A., Zolotuhin S.N. Proizvodstvennyj veterinarnosanitarnyj kontrol' myasnyh polufabrikatov. Vestnik Ul'yanovskoj gosudarstvennoj sel'skohozyajstvennoj akademii. 2014. № 1 (25).][Sokolova N.A., Abdullaeva A.M., Loshchinin M.N. Vozbuditeli zooantroponozov, pishchevyh otravlenij, porchi syr'ya i produktov zhivotnogo proiskhozhdeniya. Uchebnoe posobie. M.: DeLi plyus, 2015.]