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SALMONELLA COUNTS IN COLD STORAGE.

[In German. / En allemand.]

Author(s) : SCHMIDT U.

Type of article: Article

Summary

THE AUTHOR DEALS WITH THE PRESENCE OF SALMONELLAE IN VARIOUS MEAT PRODUCTS AND REPORTS A COLD STORAGE TEST ON GROUND PORK, SHOWING THE GROWTH OF SALMONELLAE IN TERMS OF STORAGE TEMPERATURE. HE SHOWS THAT IN ORDER TO PREVENT SALMONELLOSIS HAZARD, MAINTAINING THE PRODUCTS AT 280 K (7 DEG C) MAXIMUM IS ABSOLUTELY NECESSARY. HE REPORTS A TEST ON THE COLD STORAGE OF GROUND PORK IN ORDER TO DETERMINE WHETHER THE BEHAVIOUR OF MICROORGANISMS IN GROUND MEAT IS AFFECTED DURING COLD STORAGE BY PREVIOUS FREEZING-THAWING. A STIMULATION OF THE GROWTH OF SALMONELLAE DUE TO THE PREVIOUS FREEZING WAS OBSERVED. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-1086
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 88
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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