Investigation of salmonella in products of meat origin
A survey was carried out to detect Salmonella in raw, cooked and salted samples from 99 sausages processing plant. Out of 836 samples, 39 (4.66%) Salmonella strains belonging to ten serotypes were isolated and S.anatum accounted for the highest percentage. Out of 324 raw sample products, 33 (9.24%)...
| Autores principales: | , , , , |
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| Formato: | Articulo Comunicacion |
| Lenguaje: | Inglés |
| Publicado: |
2005
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/91747 |
| Aporte de: | SEDICI (UNLP) de Universidad Nacional de La Plata Ver origen |
| Sumario: | A survey was carried out to detect Salmonella in raw, cooked and salted samples from 99 sausages processing plant. Out of 836 samples, 39 (4.66%) Salmonella strains belonging to ten serotypes were isolated and S.anatum accounted for the highest percentage. Out of 324 raw sample products, 33 (9.24%) were most often Salmonella contaminated. It is concluded that the potential for bacterial pathogen contamination of the meat ingredients during manufacture and processing has important epidemiologic implications. |
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