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Survey on Serratia marcescens isolated from cooked refrigerated pork meat.

Accertamenti su Serratia marcescens isolata da carne suina cotta e refrigerata.

Author(s) : ZIINO G., GIUFFRIDA A., GIUFRÈ N., et al.

Type of article: Article

Summary

A particular alteration in cooked and refrigerated pork meat is described in this article. The bacteria responsible has been identified as a pigmented Serratia strain. Results related to the growth in vitro and on different food showed that, only after prolonged incubation at 10°C, can the organism reach a high concentration so as to produce its red pigment. This suggests a post-process contamination of the above meat-product as well as a prolonged temperature abuse.

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Pages: 15-22

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Details

  • Original title: Accertamenti su Serratia marcescens isolata da carne suina cotta e refrigerata.
  • Record ID : 30003821
  • Languages: Italian
  • Source: Industrie alimentari - vol. 49 - n. 508
  • Publication date: 2010/12

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