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Prevalence and pathogenicity of Aeromonas spp. Escherichia coli and Salmonella spp. in fresh, chilled and frozen beef frankfurters.

Author(s) : AMBILI V. S., LATHA C., NANU E.

Type of article: Article

Summary

In this study, 24 sample beef frankfurters were stored at 7°C and were tested every second day for 10 days. Twelve samples of frankfurters were stored at -20°C and 2 were tested every 15 days up until day 90. Aeromonas spp. were detected in fresh, chilled and frozen samples but no Salmonella spp. were present. The authors conclude that HACCP principles need to be applied in order to protect consumers' health.

Details

  • Original title: Prevalence and pathogenicity of Aeromonas spp. Escherichia coli and Salmonella spp. in fresh, chilled and frozen beef frankfurters.
  • Record ID : 2008-1310
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 44 - n. 6
  • Publication date: 2007/11

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