## 3 Results and Discussion
### Microbiological Quality of Chicken Breast Culinary Samples  
Following the requirements of Regulations 2073 [50] and 1441 [51], the limit for the presence of _Salmonella_ spp. in poultry meat intended for consumption after heat treatment is established by their absence in 25 g of the product and the limit for _Listeria monocytogenes_ of 100 cfu/g. Microbiological testing of raw chicken breast meat showed no contamination with _Salmonella_ in 25 g and _Listeria monocytogenes_ (below 10 cfu/g) (Table 10). Contamination of raw chicken breast fillet with _Escherichia coli_ (<40 cfu/g) may have been due to poor hygiene conditions in the process of packing meat in the store. The raw material to the point of sale was delivered in collective packaging containing about 15 kg of raw material. Analysis of the number of _Salmonella_, _Listeria monocytogenes_, and _E. coli_ in culinary samples of chicken breasts immediately after their production and stored for 24 h, 48 h, and 7 days confirmed the absence of analyzed microorganisms (Table 11). TMC (total microbial count) analysis confirmed the presence of bacteria in culinary samples. The highest TMC, at 5.3 \(\times\) 10\({}^{3}\) cfu/g, was determined in a low-temperature sous-vide breast, but also in cooked and braised samples using technique A (Table 11). The storage of culinary samples has had an impact on the TMC. The relatively smallest, statistically insignificant differences were noted in sous-vide samples, which could result from storage in hermetically sealed film packaging without oxygen and moisture from the \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Sample Code**} & \multicolumn{2}{c}{**Type of Microbiological**} & \multirow{2}{*}{**Results**} \\  & & **Determinations** & \\ \hline \multirow{4}{*}{Chicken breast fillet [D0]} & _Salmonella_—absence in 25 g & Absence in 25 g \\ \cline{2-3}  & _L. monocytogenes_ & \(<\) 10 cfu/g & \(<\)10 cfu/g \\ \cline{2-3}  & _E. coli_ & \(<\)10 cfu/g & \(<\)40 cfu/g \\ \cline{2-3}  & OLD cfu/g & 1.2 \(\times\) 10\({}^{5}\) cfu/g \\ \hline \hline \end{tabular}
\end{table} 
Table 10: Microbiological quality of fresh chicken breast. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample Code**} & \multicolumn{2}{c}{**TMC [cfu/g] in Culinary Chicken Breast Samples**} \\ \cline{2-5}  & **Production Day** & \begin{tabular}{c} **Storage for** \\ **1 Day** \\ \end{tabular} & \
\begin{tabular}{c} **Storage for** \\ **2 Days** \\ \end{tabular} &
\begin{tabular}{c} **Storage for** \\ **7 Days** \\ \end{tabular} \\ \hline C-A & \(3.4\times 10^{3}\) & \(4.7\times 10^{3}\) & \(4\times 10^{3}\) & \(8.3\times 10^{3}\) \\ \hline C-B & \(1.1\times 10^{3}\) & \(1.4\times 10^{3}\) & \(1.7\times 10^{3}\) & \(2.1\times 10^{3}\) \\ \hline C-C & \(5.3\times 10^{3}\) & \(5.0\times 10^{3}\) & \(5.8\times 10^{3}\) & \(5.5\times 10^{3}\) \\ \hline Ba-A & \(6.7\times 10^{2}\) & \(8.2\times 10^{2}\) & \(9.3\times 10^{2}\) & \(1.1\times 10^{3}\) \\ \hline Ba-B & \(1.2\times 10^{3}\) & \(1.6\times 10^{3}\) & \(1.7\times 10^{3}\) & \(3.4\times 10^{3}\) \\ \hline F-A & \(1.1\times 10^{2}\) & \(1.4\times 10^{2}\) & \(5.2\times 10^{2}\) & \(9.6\times 10^{2}\) \\ \hline F-B & \(1.3\times 10^{3}\) & \(1.7\times 10^{3}\) & \(8.1\times 10^{2}\) & \(1.5\times 10^{3}\) \\ \hline Br-A & \(2.9\times 10^{3}\) & \(3.3\times 10^{3}\) & \(1.0\times 10^{3}\) & \(2.2\times 10^{3}\) \\ \hline Br-B & \(8.5\times 10^{2}\) & \(1.0\times 10^{3}\) & \(1.1\times 10^{3}\) & \(2.5\times 10^{3}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 11: Total microbial count [TMC] in culinary chicken breast samples. environment. Other samples, especially those prepared by heating technique A, showed significant differences and an increase in TMC in subsequent storage periods (Table 11). [PERSON] et al. [46] showed that samples of chicken breast tenderloin cooked using the sous-vide technique did not show any negative microbiological quality characteristics, even after storage for 4 weeks in cold conditions.