Microbiology of various liver products

The proportions of mesophilic, thermophilic and psychrophilic microorganisms were investigated in the total number of microbes and aerobic sporogenic microorganisms in delicatessen liver sausages and liver cheeses. At the same time the content of ammonia and the pH of the products were determined. The largest part of the microflora comprised mesophilic microorganisms, 10 to 25% of which belonged to the sporogenic microflora. The incidence of staphylococci, enterococci and coliform microorganisms was also studied. The total number of microbes contributed to the ammonia content in the products, however, no intercorrelation was statistically proved. In the case of pH no relationship between its value and the number or kind of investigated microorganisms was found. All the indicators were followed in the raw material, in the finished products after heat processing and in products stored at refridgerator and room temperatures for one week.