Preživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturama
| Autor: | Ivan Soco, Vlado Teodorović, Natasa Pavlicevic, Radoslava Savic-Radovanovic, Nedjeljko Karabasil, Jasna Kureljušić, Spomenka Djuric, Mirjana Dimitrijević |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Salmonella
skin pork Microbial contamination medicine.disease_cause 03 medical and health sciences 0404 agricultural biotechnology Health hazard medicine Food science 2. Zero hunger Food hygiene 0303 health sciences lcsh:Veterinary medicine General Veterinary Strain (chemistry) 030306 microbiology Chemistry Significant difference temperature 04 agricultural and veterinary sciences 040401 food science minced meat lcsh:SF600-1100 Food contaminant |
| Zdroj: | Acta Veterinaria, Vol 63, Iss 5-6, Pp 655-663 (2013) Acta Veterinaria-Beograd |
| ISSN: | 1820-7448 0567-8315 |
| Popis: | Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5°C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p lt 0.01). In minced meat, stored at +10 ± 1°C after 72 h, the number of Salmonella strain A was significantly higher (p lt 0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p lt 0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p lt 0.01), while for strain B, no statistically significant difference was determined (p>0.05). Salmonele predstavljaju važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Samim tim, za efektivnu kontrolu ovog patogena svaka karika u lancu hrane ima svoj značaj. Cilj ovog rada je bio da se ispita promena broja Salmonella Typhimurium, sojeva poreklom iz klanice i kliničkog/ humanog materijala, u mlevenom mesu i koži svinja pri različitim temperaturama hlađenja i vremenu skladištenja, radi boljeg poznavanja pojedinih kritičnih mesta u lancu hrane. U mlevenom mesu, skladištenom pri +4 ± 0.5°C u toku 72 h, broj salmonela sva tri ispitivana soja (Salmonella Typhimurium soj A, B, C) je opadao (p lt 0.01). U mlevenom mesu skladištenom pri +10 ± 1°C posle 72h broj salmonela soja A je značajno veći u odnosu na inicijalni broj (p lt 0.01), dok kod sojeva B i C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +4 ± 0.5°C u toku 72 h, broj salmonela soja A odnosno B je opadao (p lt 0.01), dok kod soja C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +10 ± 1°C u toku 72 h, broj salmonela soja A odnosno C je opadao (p lt 0.01), dok kod soja B, nije utvrđena statistički značajna razlika (p>0.05). |
| Databáze: | OpenAIRE |
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