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Attended chilling cabinets in retail food outlets. 2. Hygienic quality of scalded sausages (Bologna type).

Bedienungskühltheken im Lebensmittel-Einzelhandel. 2. Mikrobiologisch-hygienische Qualität von Brühwurstproben.

Author(s) : BECKER B., TRIERWEILER B., FECHLER J., et al.

Type of article: Article

Summary

Commercial samples of scalded sausages (Bologna type) were analysed for their microbiological quality with regard to the total count of aerobic mesophilic population, Enterobacteriaceae, lactic acid bacteria, yeasts and moulds. In addition, the samples were studied for the presence of Listeria monocytogenes, Salmonella, and Staphylococcus aureus.

Details

  • Original title: Bedienungskühltheken im Lebensmittel-Einzelhandel. 2. Mikrobiologisch-hygienische Qualität von Brühwurstproben.
  • Record ID : 2003-0289
  • Languages: German
  • Source: Fleischwirtschaft - vol. 82 - n. 1
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

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