Microbiological Profile of Petrovská Klobása Made from Warm Meat in the Traditional Way Depending on the Method of Packaging

A study was carried out on a typical homemade Petrovská klobasá in order to characterize this traditional dry-fermented sausage, and to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the microbiological profile of the produced from warm meat in the traditional way depending on the method of packaging (unpacked, vacuum-packed and MAP), with particular reference to the presence of aerobic mesophilic bacteria, micrococci and enterococci. According to the results, no significant practical difference was noticed between the use of either natural or artificial casings.