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Efficacy of selected media for recovery of Escherichia coli O157:H7 from frozen chicken meat containing sodium chloride, sodium lactate or polyphosphate.

Author(s) : CONNER D. E., HALL G. S.

Type of article: Article

Summary

Evaluation of eight types of minced meat stored at 20 deg C for 0 to 18 months. The number of E. coli varied as a function of whether additives were present in the meat, including: sodium chloride (0.6 or 8%), sodium lactate (0.3 or 4%), polyphosphates (0, 0.25 or 0.50%). The best recovery rates were obtained with the TSA, TSA with 1% pyruvic acid and red-agar-sorbitol gelose of phenol. E. coli O157:H7 can survive in frozen poultry meat.

Details

  • Original title: Efficacy of selected media for recovery of Escherichia coli O157:H7 from frozen chicken meat containing sodium chloride, sodium lactate or polyphosphate.
  • Record ID : 1995-2922
  • Languages: English
  • Source: Food Microbiol. - vol. 11 - n. 4
  • Publication date: 1994

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