BEHAVIOR OF SALMONELLA TYPHIMURIUM IN PORK MINCED MEAT AND PORK SKIN AT DIFFERENT STORAGE TEMPERATURES

被引：6

作者：

Karabasil, N. ^{[1
]}

Teodorovic, V ^{[1
]}

Dimitrijevic, Mirjana ^{[1
]}

Pavlicevic, Natasa ^{[2
]}

Kureljusic, Jasna ^{[3
]}

Duric, Spomenka ^{[1
]}

Soco, Ivan ^{[3
]}

Savic, Radovanovic Radoslava ^{[1
]}

机构：

[1] Univ Belgrade, Fac Vet Med, Belgrade 11000, Serbia

[2] Vet Specialist Inst Subotica, Subotica, Serbia

[3] Sci Vet Inst Serbia, Belgrade, Serbia

来源：

ACTA VETERINARIA-BEOGRAD | 2013年 / 63卷 / 5-6期

关键词：

minced meat; pork; Salmonella; skin; temperature; ESCHERICHIA-COLI; PRODUCTION CHAIN; COOKED MEAT; ENTERICA; BEEF; ENVIRONMENT; PRODUCTS; LAIRAGE; GROWTH; SWINE;

D O I：

10.2298/AVB1306655K

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

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 degrees C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p<0.01). In minced meat, stored at +10 +/- 1 degrees C after 72 h, the number of Salmonella strain A was significantly higher (p<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 degrees C during 72 h, the number of Salmonella of strains A and B decreased (p<0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 +/- 1 degrees C during 72 h, the number of Salmonella of strains A and C decreased (p<0.01), while for strain B, no statistically significant difference was determined (p>0.05).

引用

页码：655 / 663

页数：9

共 23 条

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