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%)...

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Detalles Bibliográficos
Autores principales: Agostini, M. A., Cabral, Marta Susana, Reales, H. P., Stanchi, Néstor Oscar, Martino, Pablo Eduardo
Formato: Articulo Comunicacion
Lenguaje:Inglés
Publicado: 2005
Materias:
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/91747
Aporte de:SEDICI (UNLP) de Universidad Nacional de La Plata Ver origen
Descripción
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.