MICROBIOLOGICAL INDEXES OF CHICKENS-BROILERS MEAT APLLYING IN ANTIBACTERIAL DRUGS
Introduction. According to the modern requirements of the quality and safety management of food of animal origin it is permanently necessary to control the microbial contamination of raw and ready products. Raw food of animal origin is often contaminated by microflora dangerous for a consumer.The goal of the work was to determine mesophilic aerobic and optionally-anaerobic microorganisms (MAFAnM), coli form bacteria, bacteria of the genus Proteus, Salmonella, Listeria monocytogenes, Staphylococcus aureus in the meat of broiler chicken of control and experimental groups that have got the antibiotics of farmazyn and tylotsyklinvet. Materials and methods of research. For realizing of the experiment there were formed two groups of broiler chicken: control and experimental (12 broilers in each). A test group was divided into two sub-groups of 6 broiler chickens. The first group was given antibiotic Farmazyn, the active substance is (AS) tylosin tartrate, and the second was given tylotsyklinvetwhich AS is tylosin tartrate and doxycycline hiklat. Preparations of antibiotics were given for the broiler chicken with the medical and preventive aim during the first 3 days, on the 28-29 days and on the 38-42 days of experiment. At the end of course of antibiotics the process of slaughter of every group was performed after 3, 6, 12, 24, 48 hours, 5 and 8 days (the period of elimination) after the last giving of farmazyn and tylotsyklinvet respectively. Results of research and discussion. According to the obtained data in the meat of broiler chicken in control and experimental groups the excess of MAFAnM, coli form bacteria, bacteria of the genus Proteus, Salmonella, Listeria monocytogenes, S. aureus in red and white muscle was not detected. The obtained results comply with existing legal acts.Conclusions and prospects for further research. In conformance with the obtained results of the research, application of antibacterial preparation of Farmazyn and Tylotsyklinvet to the broiler chicken did not effecte on a level and specific composition of microflora in the investigated standards of poultry meat, as much as microbiological indexes in experimental did not differ from indexes in control groups, but rather the availability of residues of antibiotics in the poultry meat can inhibit the growth of bacteria.