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Salmonellae in minced pork : dissemination, reasons, prevention.

Salmonellabakterien in Schweinehackfleisch: Verbreitung, Ursachen, Verhütung.

Author(s) : GROSSKLAUS H., SINELL H. J., HÖPKE H. U.

Type of article: Article

Summary

Experimental studies were carried out based on 300 minced meat samples from three retail shops of a supermarket chain. Samples tested after different storage times and at various temperatures reveal differences in Salmonella findings, underlining a phenomenon of uneven distribution of Salmonella organisms' "nest formation" in the minced meat. The microbiological status and thus the overall hygiene status of a meat processing plant correlates only by chance with the occurrence of Salmonella.

Details

  • Original title: Salmonellabakterien in Schweinehackfleisch: Verbreitung, Ursachen, Verhütung.
  • Record ID : 2000-0832
  • Languages: German
  • Source: Fleischwirtschaft - vol. 79 - n. 2
  • Publication date: 1999/02
  • Document available for consultation in the library of the IIR headquarters only.

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