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Prévalence et caractère pathogène des espèces d'Aeromonas, d'Escherichia coli et des espèces de salmonelles dans des saucisses de Francfort au boeuf, fraiches, réfrigérées et congelées.

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

Auteurs : AMBILI V. S., LATHA C., NANU E.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Prevalence and pathogenicity of Aeromonas spp. Escherichia coli and Salmonella spp. in fresh, chilled and frozen beef frankfurters.
  • Identifiant de la fiche : 2008-1310
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 44 - n. 6
  • Date d'édition : 11/2007

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