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...

Descrizione completa

Dettagli Bibliografici

Pubblicato in:	Appl Microbiol
Autori principali:	Surkiewicz, Bernard F., Johnston, Ralph W., Elliott, R. Paul, Simmons, E. Ruth
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1972
Soggetti:	Food Microbiology and Toxicology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380380/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4553799/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.23.3.515-520.1972
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!