Bacteriological Survey of Fresh Pork Sausage Produced at Establishments Under Federal Inspection1
- 1 January 1972
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 23 (3) , 515-520
- https://doi.org/10.1128/aem.23.3.515-520.1972
Abstract
At the time of manufacture, 75% of 67 sets of finished fresh pork sausage collected in 44 plants had aerobic plate counts in the range of 500,000 or fewer/g; 88% contained 100 or fewer E. coli/g; and 75% contained 100 or fewer S. aureus/g (geometric means of 10 samples). Salmonellae were isolated from 28% of 529 samples of pork trimmings used for sausage, and from 28% of 560 finished sausage samples. Semiquantitative analysis revealed that salmonellae were at low levels; more than 80% of the salmonellae-positive samples were positive only in 25-g portions (negative in 1.0- and 0.1-g portions).Keywords
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