Estimation of most probable number of Salmonella in minced pork samples

Estimation of Most Probable Number of Salmonella in Minced Pork Samples

The quantification of microorganisms present in food samples is an important step to assess the risk to consumers. The number of salmonellae in 20 positive samples of minced pork was determined by the Most Probable Number method. Counts ranging between <3 and 240 cfu.g were found in the analyzed samples.

Most probable number methodology for quantifying dilute concentrations and fluxes of Salmonella in surface waters.

AIMS To better understand and manage the fate and transport of Salmonella in agricultural watersheds, we developed a culture-based, five tube-four dilution most probable number (MPN) method for enumerating dilute densities of Salmonella in environmental waters. METHODS AND RESULTS The MPN method was a combination of a filtration technique for large sample volumes of environmental water, stand...

Prevalence and number of Salmonella in retail pork sausages

Modeling prevalence and counts from most probable number in a bayesian framework: an application to Salmonella typhimurium in fresh pork sausages.

Prevalence and counts of Salmonella Typhimurium in fresh pork sausage packs at the point of retail were modeled by using Irish and United Kingdom retail surveys' data. A methodology for modeling a second-order distribution for the initial Salmonella concentration (lambda0) in pork sausage at retail was presented considering the uncertainty originated from the most probable-number (MPN) serial d...

Estimation of bacterial densities by means of the "most probable number".

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