Estimation of most probable number of Salmonella in minced pork samples

The quantification of microorganisms present in food samples is an important step to assess the risk to consumers. The number of salmonellae in 20 positive samples of minced pork was determined by the Most Probable Number method. Counts ranging between <3 and 240 cfu.g-1 were found in the analyzed samples.

Saved in:
Bibliographic Details
Main Authors: Borowsky,Luciane Martins, Schmidt,Verônica, Cardoso,Marisa
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Microbiologia 2007
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300030
Tags: Add Tag
No Tags, Be the first to tag this record!