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Microbiological hazards of fresh pork sausages: results of a 1-year study.

Rischio microbiologico associato alla produzione di salsicce suine: risultati di un'indagine annuale.

Author(s) : BONARDI S., BRINDANI F., PIZZIN G., et al.

Type of article: Article

Summary

From January 1999 to March 2000, 129 fresh pork sausages were tested for total coliforms, thermotolerant coiliforms, E. coli, Salmonella enterica, L. monocytogenes, E. coli 0157, and Y. enterocolitica.

Details

  • Original title: Rischio microbiologico associato alla produzione di salsicce suine: risultati di un'indagine annuale.
  • Record ID : 2004-0263
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 41 - n. 416
  • Publication date: 2002/07
  • Document available for consultation in the library of the IIR headquarters only.

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