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SALMONELLA GROWTH ON PORK AND PORK PRODUCTS.

[In German. / En allemand.]

Author(s) : SCHMIDT U.

Type of article: Periodical article

Summary

PORK AND PORK PRODUCTS WHICH ARE CONSUMED RAW, EG MINCED MEAT OR FRESH BOLOGNA SAUSAGE, ARE RELATIVELY OFTEN CONTAMINATED WITH SALMONELLAE. IN MINCED MEAT SALMONELLAE GROW ONLY AT TEMPERATURES ABOVE 280 K (7 DEG C). DURING FROZEN STORAGE OF MEAT FOR SEVERAL WEEKS, THE SALMONELLA COUNT DECREASES ON AN AVERAGE OF ABOUT 50%. A DAMAGING OF SURVIVING SALMONELLAE BY THE FREEZING AND THAWING PROCESS WAS NOT OBSERVED. ON THE CONTRARY, IN THAWED MINCEMEAT STORED AT 281 K (8 DEG C) THE GROWTH OF SALMONELLAE IS STIMULATED, IE THEY GROW BETTER THAN IN MINCED MEAT NOT FROZEN BEFORE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-1409
  • Languages: German
  • Source: Tierärztl. Prax. - 14; 565-573; 2 fig.; 1 tabl.; 26 ref.
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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