Background. The growing popularity of plant-based alternatives to meat products – driven by health, ethical and environmental concerns – raises questions about their microbiological safety. Differences in raw material composition and production technology may affect the presence of pathogenic microorgan-isms, however, comparative data in this area remain limited. The aim of the study was to assess the micro-biological safety of traditional and plant-based sausages by analyzing the presence and levels of Salmonella spp., Escherichia coli, Enterococcus sp. and Staphylococcus aureus. A total of 64 samples were analyzed – 32 meat-based and 32 plant-based products (8 from each of the following categories: boiled sausages, kabanos sausages, frankfurters and salami). The samples were tested for the number of Enterococcus sp., S. aureus and E. coli, as well as the presence of Salmonella spp. The results were subjected to a statistical analysis using Statistica 13 software.
Results and conclusions. Salmonella spp. was not detected in any of the samples. E. coli was found in 6.2 % of the plant-based products (salami) and in 15.6 % of the meat-based products – specifically in boiled sausages (6.2 %) and salami (9.4 %). The bacterial count in the contaminated samples ranged from < 10 to 2×10¹ CFU/g. A similar pattern was observed for Enterococcus sp., found in 6.2 % of the plant-based products (salami, up to 2×10¹ CFU/g) and in 18.7 % of the meat-based ones – frankfurters (6.2 %) and salami (12.5 %). The mean S. aureus count was 1.9×10¹ CFU/g in plant-based products and 2.3×10¹ CFU/g in traditional meat products. A statistical analysis showed no significant differences between the two groups (p = 0.8953). The results suggest that plant-based alternatives can be microbiologically comparable to traditional meat products. Nonetheless, ongoing monitoring is recommended, especially in the context of processing and storage conditions, to ensure sustained product safety.