Assessment of the microbiological quality of the poultry products from convenience food group

The objective of this study was to evaluate the microbiological quality of chosen poultry products from convenience food group, taking into account the seasons. There were assessed products after heat treatment (marinated, roasted leg; two-phase method breaded, fried and roasted piquant wings; three-phase method breaded, fried and roasted filet) and frozen (marinated: leg, wings and filet). Microbiological examination involved determining the total number of mesophilic aerobic bacteria, coagulase-positive staphylococci and glucuronidase-positive E. coli and presence of Salmonella and Listeria monocytogenes in 25 g. The obtained results showed, that the level of microbiological contamination of the samples was without reservation.