MICROBIOLOGICAL ASSESSMENT OF THE WASHED SURIMI

Research results of quantity of mesophilic aerobic and facultative anaerobic microorganisms and bacteria of group of colibacillus in the washed-out fish forcemeats are presented. The considerable antimicrobic effect from the double washing with anolyte and catholyte received as a result of electrolysis of tap water and solutions of sodium chloride is established. The possible explanation of the reasons of oppression of microorganisms activity by the electroactivated systems is offered. Expediency of usage of the considered washing liquids for the purpose of sanitary condition improvement of raw materials and increase of microbiological safety is experimentally confirmed.