Estimation of Most Probable Number of Salmonella in Minced Pork Samples
نویسندگان
چکیده
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.
منابع مشابه
Belgian surveillance plans to assess changes in Salmonella prevalence in meat at different production stages.
From 1997 to 1999, the prevalence of Salmonella was assessed at different stages through the pork, poultry, and beef meat production chains. Different dilutions of the initial sample suspension were analyzed to provide a semiquantitative evaluation of Salmonella contamination and to determine the most representative dilution necessary to detect a reduction in prevalence. An average of 300 sampl...
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