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Bacteriological Survey of Fresh Pork Sausage Produced at Establishments Under Federal Inspection

At the time of manufacture, 75% of 67 sets of finished fresh pork sausage collected in 44 plants had aerobic plate counts in the range of 500,000 or fewer/g; 88% contained 100 or fewer E. coli/g; and 75% contained 100 or fewer S. aureus/g (geometric means of 10 samples). Salmonellae were isolated fr...

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Detalhes bibliográficos
Main Authors: Surkiewicz, Bernard F., Johnston, Ralph W., Elliott, R. Paul, Simmons, E. Ruth
Formato: Artigo
Idioma:Inglês
Publicado em: 1972
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC380380/
https://ncbi.nlm.nih.gov/pubmed/4553799
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