Production profile and microbiological properties of locally produced pork sausage in the Philippines

Abstract This study evaluated the micro-enterprise production practices and microbiological properties of Philippine pork sausage. It was noted that most sausage manufacturers fall under said business category require workers to take a bath prior operation wear aprons while few hand washing use hairnet facemask. No one used gloves. Meat materials are sourced locally undergo no grinding which mostly facilitated at room temperature. Only respondents have designated processing area others process in-store or back their house. All stainless steel mixing basin manual stuffing with 46.67% using table. Processors hog casing and/or artificial edible casing. Results microbial analysis showed all samples were beyond limit for coliforms only 26.77% below set Escherichia coli. Salmonella had 93.33% incidence tested positive Staphylococcus aureus. local may compromise safety consuming public comprehensive evaluation by government unit is necessary comply Food Safety Act 2013.