The Importance of Bacteriological Detection of Salmonella Spp. In Meat and Meat Products

This article reviews the scientific and practical importance of bacteriological detection of Salmonella spp. in meat and meat products. The main stages of conventional testing are analyzed in relation to the requirements of GOST 31659-2024. The functions of sample preparation, pre-enrichment and selective enrichment, colony isolation, and biochemical and serological confirmation are explained. Bacterial physiological condition and correct performance of the analytical stages are shown to affect the reliability of results. Recovery of viable cultures is identified as an important advantage of the bacteriological method, while testing duration is considered a practical limitation.