The aim of the study was to assess storage temperature on the dynamics of changes in bacterial counts in selected sausages, varying in terms of their formulation, the rate of raw material comminution and production technology. Analyses of total counts of aerobic bacteria were performed at the day of delivery to the warehouse and at day 3, 5, 7, 9 and 11 of sausage storage at a temperature of 1±1°C, 8±1°C and 12±1°C. During the analyzed storage time sausage samples stored at 12±1°C were characterized by higher bacterial counts in comparison to samples stored at 1±1°C and 8±1°C. Conducted tests confirmed the crucial effect of storage temperature on microbial contamination, visible organoleptic changes and shelf life. Storage of tested sausages at 1±1°C makes it possible to extend their shelf life by approx. 4 days.
wheat storage temperature, processed meats, shelf life