Share

PRESENCE AND BEHAVIOUR OF SALMONELLAE IN MINCED PORK.

[In German. / En allemand.]

Author(s) : RATHKE K. D.

Type of article: Article

Summary

RESULTS ARE PRESENTED FOR A STUDY OF 322 SAMPLES OF MINCED PORK FROM 10 MANUFACTURERS IN A BAVARIAN TOWN IN 1983. THE SALMONELLA CONTAMINATION OF MEAT FROM BUTCHER'S SHOPS WAS GENERALLY LOWER THAN THAT FROM SUPERMARKETS. ONE CAN EXPECT A MULTIPLICATION OF SALMONELLA FOR TEMPERATURES HIGHER THAN 280 K (7 DEG C). THE COLD STORAGE OF MEAT BEYOND THREE MONTHS RESULTS IN A DECREASE IN SALMONELLA COUNTS. FOR THAWED MEAT STORED AT 281 K (8 DEG C) MARKEDLY HIGHER AND EARLIER GROWTH OF SALMONELLA CAN BE OBSERVED, AS COMPARED TO UNFROZEN MINCED MEAT. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-1914
  • Languages: German
  • Source: Fleischwirtschaft - vol. 67 - n. 12
  • Publication date: 1987/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


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

Indexing