Share

IDENTIFICATION OF BACTERIA ISOLATED FROM FRESH AND TEMPERATURE ABUSED VARIETY MEATS.

Author(s) : OBLINGER J. L.

Type of article: Article

Summary

THE MICROFLORA ASSOCIATED WITH FRESH AND TEMPERATURE ABUSED BEEF LIVERS, KIDNEYS, HEARTS, TONGUES AND PORK LIVERS WAS IDENTIFIED. ISOLATES WERE CHARACTERIZED FROM FRESH VARIETY MEATS FOLLOWING FROZEN STORAGE FOR THREE WEEKS AT 244 + OR -2 K (-29 + OR -2 DEG C), AND FOLLOWING SIMULATED TEMPERATURE ABUSE. FRESH VARIETY MEATS WERE FOUND TO BE CONTAMINATED WITH A VARIETY OF BACTERIA COMMONLY ASSOCIATED WITH FRESH RED MEATS (MICROCOCCUS SP AND ESCHERICHIA COLI). FROZEN VARIETY MEATS BEFORE SIMULATED TEMPERATURE ABUSE REFLECTED A HIGHER PROPORTION OF GRAM-POSITIVE ORGANISMS AND FEWER ENTEROBACTERIACEAE THAN FRESH VARIETY MEATS.

Details

  • Original title: IDENTIFICATION OF BACTERIA ISOLATED FROM FRESH AND TEMPERATURE ABUSED VARIETY MEATS.
  • Record ID : 1983-0156
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 7
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing