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MICROBIOLOGICAL QUALITY OF FRESH AND FROZEN BREAKFAST-TYPE SAUSAGES SOLD IN CANADA.

Author(s) : FARBER J. M.

Type of article: Article

Summary

A NATIONAL SURVEY WAS CONDUCTED TO DETERMINE THE OVERALL MICRO BIOLOGICAL QUALITY OF FRESH AND FROZEN BREAKFAST-TYPE SAUSAGES MANUFACTURED IN CANADA. THERE WAS WIDE VARIATION IN AEROBIC COLONY COUNT VALUES, BUT MOST WERE IN THE RANGE OF 10,000 TO 10 MILLIONS CFU/GRAMME. DETECTABLE LEVELS OF ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS WERE FOUND IN AT LEAST ONE-THIRD OF ALL FRESH AND FROZEN SAUSAGES. SALMONELLA WAS DETECTED IN 14.8% OF FRESHSAUSAGES AND 6.5% OF FROZEN SAUSAGES. FROZEN SAUSAGES GENERALLY HAD LOWER MICROBIAL LOADS THAN FRESH ONES.

Details

  • Original title: MICROBIOLOGICAL QUALITY OF FRESH AND FROZEN BREAKFAST-TYPE SAUSAGES SOLD IN CANADA.
  • Record ID : 1989-0613
  • Languages: English
  • Source: Journal of Food Protection - vol. 51 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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