Estimation of most probable number of Salmonella in minced pork samples

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!
id oai:scielo:S1517-83822007000300030
record_format ojs
spelling oai:scielo:S1517-838220070003000302007-10-17Estimation of most probable number of Salmonella in minced pork samplesBorowsky,Luciane MartinsSchmidt,VerônicaCardoso,Marisa Salmonella sp. MPN minced pork 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.info:eu-repo/semantics/openAccessSociedade Brasileira de MicrobiologiaBrazilian Journal of Microbiology v.38 n.3 20072007-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300030en10.1590/S1517-83822007000300030
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Borowsky,Luciane Martins
Schmidt,Verônica
Cardoso,Marisa
spellingShingle Borowsky,Luciane Martins
Schmidt,Verônica
Cardoso,Marisa
Estimation of most probable number of Salmonella in minced pork samples
author_facet Borowsky,Luciane Martins
Schmidt,Verônica
Cardoso,Marisa
author_sort Borowsky,Luciane Martins
title Estimation of most probable number of Salmonella in minced pork samples
title_short Estimation of most probable number of Salmonella in minced pork samples
title_full Estimation of most probable number of Salmonella in minced pork samples
title_fullStr Estimation of most probable number of Salmonella in minced pork samples
title_full_unstemmed Estimation of most probable number of Salmonella in minced pork samples
title_sort estimation of most probable number of salmonella in minced pork samples
description 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.
publisher Sociedade Brasileira de Microbiologia
publishDate 2007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300030
work_keys_str_mv AT borowskylucianemartins estimationofmostprobablenumberofsalmonellainmincedporksamples
AT schmidtveronica estimationofmostprobablenumberofsalmonellainmincedporksamples
AT cardosomarisa estimationofmostprobablenumberofsalmonellainmincedporksamples
_version_ 1756424871308427264

Similar Items