Bacteriological Quality of Raw and Cooked Hamburger at the Retail Level in Tehran
- 1 August 1977
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 40 (8) , 560-561
- https://doi.org/10.4315/0362-028x-40.8.560
Abstract
A total of 150 samples of hamburgers (120 raw and 30 cooked) from different retail stores in Tehran were examined bacteriologically for total aerobes, total coliforms, Staphylococcus aureus, and Salmonella. Attempts to isolate any Salmonella from both cooked and raw hamburgers failed. It was shown that heat treatment had a significant effect on the bacteriological quality of the hamburgers.This publication has 1 reference indexed in Scilit:
- AN IMPROVED DIAGNOSTIC AND SELECTIVE MEDIUM FOR ISOLATING COAGULASE POSITIVE STAPHYLOCOCCIJournal of Applied Bacteriology, 1962