| Popis: |
A study was conducted from 1982 to 1986 to assess the microbiological quality of 2 classes (heat-treated and raw) of fermented sausage manufactured under good hygienic practices in Canada. Guidelines for Escherichia coli (n = 5, c = 1, m = 10, M = 100 for heat-treated, and m = 100, M = 2000 for raw), Staphyloccocus aureus (n = 5, c = 1, m = 50, M = 500 for heat-treated, and m = 250, M = 10 000 for raw), and for Salmonella, Campylobater and Yersinia (n = 5, c = 0, m = 0) were proposed and shown to be obtainable by the manufacturers of these products. Neither Salmonella, Campylobacter nor Yersinia were found in any finished product. Three of the thirty-one lots of finished products sampled (9·7%) would not be in compliance with the guidelines for S. aureus , while all lots were in compliance with the E. coli guidelines. |
