Assessment of Microbial Contamination Pathways in Semi-Smoked Sausage Manufacturing

Assenova B. Ashakayeva R. Atambayeva Z. Ismailova G. Sviderskaya D. Krasnopyorova Y. Zhakupbekova S. Maizhanova A.
January 2026 Insight Society

International Journal on Advanced Science, Engineering and Information Technology
2026 #16 Issue 1 94 - 100 pp.

This study investigates microbial contamination pathways during the production of semi-smoked sausages formulated from horsemeat, poultry, and a pumpkin-based emulsion gel. The work examines six production stages: minced meat, batter, stuffing, roasting, cooking, smoking, and pasteurization. It also evaluates four environmental sources: equipment surfaces, personnel hands, ice water, and spice mixes. The combined dataset offers a process-level view of contamination routes within this product line. Microbial counts were obtained for total viable count, Staphylococcus aureus, Escherichia coli, yeasts, molds, and Salmonella spp. Statistical analysis showed strong associations between environmental samples and product stages. Raw materials and spices showed the highest microbial levels. Personnel’s hands and equipment surfaces showed moderate levels that influenced microbial patterns along the line. Thermal processing produced marked reductions in total viable count and S. aureus. E. coli and yeast mold were no longer detected after the heating stages. Salmonella spp. did not appear in any sample. Post-packaging pasteurization at 95 °C for 10 min resulted in additional reductions in viable microorganisms. This step served as a post-lethality control measure within the HACCP system. The study also reports microbial behavior in sausages containing a pumpkin-based emulsion gel. This formulation has not been previously examined with respect to microbial load across a full production cycle. All processed samples met regulatory safety limits. The results demonstrate that integrated multi-source monitoring combined with targeted interventions strengthens process hygiene and improves microbiological safety in semi-smoked sausage manufacturing. IJASEIT is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.

hygiene , Microbial hazards , safety , sausage processing

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Department of Food Technology, Shakarim University, Semey, Kazakhstan
Department of Foreign Languages, Shakarim University, Semey, Kazakhstan
Department of Architecture and Design, Toraighyrov University, Pavlodar, Kazakhstan
Department of Veterinary Medicine and Industrial Technologies, Innovative Eurasian University, Pavlodar, Kazakhstan

Department of Food Technology
Department of Foreign Languages
Department of Architecture and Design
Department of Veterinary Medicine and Industrial Technologies

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