D.S. Bataeva

All-Russian Scientific Research Institute of Refrigeration Industry

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Co-Authors

E. V. Zaiko

All-Russian Scientific Research Institute of Refrigeration Industry

Yu.K. Yushina

All-Russian Scientific Research Institute of Refrigeration Industry

M.A. Grudistova

All-Russian Scientific Research Institute of Refrigeration Industry

Anastasia Semenova

All-Russian Scientific Research Institute of Refrigeration Industry

Anzhelika Makhova

All-Russian Scientific Research Institute of Refrigeration Industry

M.Yu. Minaev

All-Russian Scientific Research Institute of Refrigeration Industry

Yu. A. Nikolaev

Czech Academy of Sciences, Institute of Microbiology

Yulia K. Yushina

All-Russian Scientific Research Institute of Refrigeration Industry

ЕВ

Е. В. Демкина

Russian Academy of Sciences

Yuliya Yushina

All-Russian Scientific Research Institute of Refrigeration Industry

Cooperative Institutions

Russian Academy of Sciences

All-Russian Scientific Research Institute of Refrigeration Industry

Lomonosov Moscow State University

Gorbatov's All-Russian Meat Research Institute

Federal Center Research Fundamentals of Biotechnology

Institut za higijenu i tehnologiju mesa

Moscow State University

Czech Academy of Sciences, Institute of Microbiology

Gamalei Institute of Epidemiology and Microbiology

Ministry of Health of the Russian Federation

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Detection and Identification of S. Carnosus in Starter Cultures Using Real Time PCR and Subsequent HRM Analysis of Amplification Products

Procedia Food Science (2015)

И. М. Чернуха M.Yu. Minaev К. А. Курбаков D.S. Bataeva

Nowadays, the necessity to control species composition of commercial starter cultures and their growth during the ripening stage of fermented sausage in order to monitor the technological processes has became topical in Russia. However, there can be some difficulties in identification of an isolated culture when using biochemical methods. Using primers for amplification of bacterial species-specific regions makes it possible to identify starter cultures with a high degree of probability even without using TaqMan probes. Furthermore, using intraspecies polymorphism of the gyrase B subunit gene, we managed to subtype two S. carnosus isolates with the use of HRM analysis.

Starter

TaqMan

Identification

10.1016/j.profoo.2015.09.010

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Citations (2)

ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES

Theory and practice of meat processing (2018)

D.S. Bataeva Olga Sokolova Elena V. Zajko Victoria V. Pashkova

Cattle carcasses of ritual slaughter (Halal) from the lateral and medial side were investigated in order to identify the indigenous strains of lactic acid microorganisms capable of producing bacteriocins. Only 14 strains, from 36 strains of microorganisms isolated from washings taken from carcasses, were used for further research and identified as lactabacilus. In the study of their bacteriocinogenicity by the method of two-layer agars of modified composition, high inhibitory efficiency was proved with respect to the growth of the pathogen Salmonella typhimurium, only 6 isolated strains of lactabacilus. The use of this method of evaluation will not only reveal the presence of the ability of the lactabacilus to produce bacteriocins, but also to study their antagonistic activity against many of the studied microorganisms, which are indicators of compliance with various modes of technological processes. The presence of such microorganisms in the meat will increase the shelf life of meat, due to the suppression of the growth of closely related lactabacilus, some of which are spoilage microorganisms, as well as the growth of opportunistic and pathogenic microflora. In addition, the use of lactabacilus with bacteriocinogenicity in the production technology of raw sausages will reduce the risk of production of unsafe products. Thus, the presence of indigenous lactabacilus in meat is an additional factor that ensures the flow of desired biochemical processes and the safety of raw smoked sausages. Contribution All authors bear responsibility for the work and presented data. All authors made an equal contribution to the work. Dagmara S. Bataeva developed scientific and methodological approaches to work, determined the scope of research, analyzed the data obtained, performed the narrative and corrected it after submitting to the editorial office. Olga V. Sokolova conducted a review and analysis of the literature, carried out the descriptive part Elena V. Zaiko selected research objects, carried out microbiological analysis. Victoria V. Pashkova carried out preparatory work and microbiological analysis. The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism. Conflict of interest The authors declare no conflict of interest.

Raw meat

10.21323/2414-438x-2018-3-2-22-32

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Analysis of the microbiological testing procedure and requirements for substantiating the shelf life of meat and meat products

Vsyo o myase (2021)

D.S. Bataeva

10.21323/2071-2499-2021-5-49-53

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Effect of gamm-radiation dose on quality and microbiological safety of meat during postradiation storage

Radiation and Risk Bulletin of the National Radiation and Epidemiological Registry (2020)

Anastasia Semenova М.А. Асланова А.S. Dydykin О.К. Derevitskaya D.S. Bataeva

Изучение образования в мясе продуктов радиолиза в зависимости от поглощённой дозы -излучения и её влияние на окисление жиров и рост микрофлоры при хранении Семёнова А.А. 1 , Асланова М.А. 1 , Дыдыкин А.С. 1 , Деревицкая О.К. 1 , Батаева Д.С. 1 , Кобялко В

10.21870/0131-3878-2020-29-1-32-44

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Citations (1)

Assessment of the microbiological stability of semi-finished meat products during storage

Vsyo o myase (2019)

D.S. Bataeva E. V. Zaiko Yu.K. Yushina

10.21323/2071-2499-2019-5-24-27

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Citations (1)

Review of methods for determining industrial sterility of sterilized meat and meat-vegetable canned food

Vsyo o myase (2020)

D.S. Bataeva V.B. Krylova Anzhelika Makhova E. V. Zaiko M.A. Grudistova

Meat packing industry

Processed meat

10.21323/2071-2499-2020-4-46-49

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RISKS OF THE SPREAD OF MICROORGANISMS WITH PORK BY-PRODUCTS

V. V. Nasonova Anastasia Semenova Y. K. Yushina D.S. Bataeva A.I. Sinichkina

Meat and by-products are the cause of a part of detected foodborne infections. At the same time, the spread of pathogenic and opportunistic microorganisms with pork by-products poses a risk for manufacturers of meat products and consumers, which is due to the sale of by-prod-ucts without processing. In this regard, a study was conducted to study the qualitative and quantitative detection of microorganisms on the surface of by-products, immediately after their receipt.

Receipt

Food microbiology

10.47501/978-5-6044060-2-1.73-78

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Comparative assessment of quality indicators of canned pork NOR and DFD

Vsyo o myase (2020)

V.B. Krylova T.V. Gustova D.S. Bataeva

10.21323/2071-2499-2020-5s-165-168

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Erratum to: Comparative Investigation of the Composition and Structure of Microbial Biofilms Retrieved at Meat-Processing Plants Using Different Raw Materials

Microbiology (2023)

Yu. A. Nikolaev Ekaterina N. Tikhonova Г. И. Эль-Регистан М. В. Журина В. К. Плакунов

10.1134/s0026261722603384

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IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING

Theory and practice of meat processing (2016)

D.S. Bataeva Yu.K. Yushina E. V. Zaiko

In this work, the risk of contamination of cattle and pig carcasses with pathogens at different stages of their slaughter and processing was assessed. The analysis of meat (carcasses, half carcasses and cuts) and meat semi-prepared products from beef and pork for the presence of the microorganisms of the genera Salmonella and Listeria, and Listeria monocytogenes in the samples taken by the destructive (from the depth) and nondestructive (from the surface) methods was carried out to determine the critical points. It was found that the deep layers of beef and pork cuts were not contaminated with the microorganisms of the genus Salmonella and L.monocytogenes. However, surface contamination of cattle and pig carcasses and half-carcasses with Salmonella and L.monocytogenes was revealed at the stages of hide removal and evisceration of the carcasses. Dry and wet cleaning of carcasses and half-carcasses did not facilitate the reduction of contamination. This fact is the cause of contamination of meat semi-prepared products (small-sized and minced), which was established during the study.

Evisceration (ophthalmology)

Food contaminant

10.21323/2414-438x-2016-1-2-34-41

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Citations (3)