Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures
| Autor: | Karabasil Neđeljko, Teodorović V., Dimitrijević Mirjana, Pavlićević Nataša, Kureljušić Jasna, Đurić Spomenka, Sočo Ivan, Savić-Radovanović Radoslava |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Acta Veterinaria, Vol 63, Iss 5-6, Pp 655-663 (2013) |
| Druh dokumentu: | article |
| ISSN: | 0567-8315 1820-7448 |
| DOI: | 10.2298/AVB1306655K |
| 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 (p0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p0.05). |
| Databáze: | Directory of Open Access Journals |
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