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Sources of contamination of cooked, ready-to-eat cured and uncured meats
Forty-five samples of unsliced, cooked, ready-to-eat meats on sale in retail premises and supermarkets were examined. Thirty-six (80%) had Escherichia coli I and 21 (47%) had coagulase positive staphylococci in numbers ranging from 1 to > 1000/100 cm.(2). Twenty-one samples contained Clostridium...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1973
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2130421/ https://ncbi.nlm.nih.gov/pubmed/4588776 |
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