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Occurrence of Bacillus cereus in Meat Products, Raw Meat and Meat Product Additives

Autor: Hiroshi Kurata, Sumio Konno, Kunihiro Shinagawa, Masakazu Tokumaru, Tamotsu Shigehisa, Yoshihiro Kuwabara, Carlos A. M. Lopes, Hirota Konuma, Norio Fujino, Youichi Onoue

Publikováno v: Journal of food protection. 51(4)

One thousand nine hundred and sixty three samples of meat products, raw meat and meat product additives from different slaughterhouses, meat processing factories and retail meat shops in six prefectures of Japan, were examined for the presence and nu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b67324d24323f275e6e6a0431bab3e5a
https://pubmed.ncbi.nlm.nih.gov/30978861

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Rates of detection of Salmonella and Campylobacter in meats in response to the sample size and the infection level of each species

Autor: Sumio Konno, Masakazu Tokumaru, Hirotaka Konuma, Makoto Umesako, Kunihiro Shinagawa

Publikováno v: International Journal of Food Microbiology. 13:41-46

Pork, beef and chicken meat samples were collected from slaughter houses, poultry-processing plants and meat shops. Rates of incidence of Salmonella spp., Campylobacter jejuni and C. coli with respect to the sample size were compared and the most pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::562a2a7a8b68b437b7e4665f73f46fbd
https://doi.org/10.1016/0168-1605(91)90134-b

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