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Enterobacteriaceae in fresh lamb liver stored at 0 and 3 deg C.

[In Spanish. / En espagnol.]

Author(s) : HERRERA MARTEACHE A., RIVAS PALA T., BLANCO PARMO D., ROTA GARCIA C.

Type of article: Article

Summary

The increase in the number of enterobacteria after 8 days of storage is 5 times more important at 3 than at 0 deg C. The most frequent strains are Escherichia (64.29%), they decrease (to 21.97%) after 8 days of chilling whereas the number of Citrobacter, Enterobacter and Serratia increases. The number of E. coli seems to be a valuable indicator of liver fecal contamination in slaughterhouses.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1993-3374
  • Languages: Spanish
  • Source: Microbiol. Aliments Nutr. - vol. 10 - n. 1
  • Publication date: 1992

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