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 analyze...

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Published inBrazilian journal of microbiology Vol. 38; no. 3; pp. 544 - 546
Main Authors Borowsky, Luciane Martins(Universidade Federal do Rio Grande do Sul Departamento de Medicina Veterinária Preventiva), Schmidt, Verônica(Universidade Federal do Rio Grande do Sul Departamento de Medicina Veterinária Preventiva), Cardoso, Marisa(Universidade Federal do Rio Grande do Sul Departamento de Medicina Veterinária Preventiva)
Format Journal Article
LanguageEnglish
Portuguese
Published São Paulo Sociedade Brasileira de Microbiologia 01.09.2007
Springer Nature B.V
Subjects
carne suína
MICROBIOLOGY
minced pork
MPN
NMP
Salmonella
Salmonella sp
NMP
MPN
Salmonella sp
carne suína
minced pork
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Summary: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. A identificação de risco inclui uma etapa de quantificação do microrganismo no produto avaliado. O número de Salmonella sp. em 20 amostras de carne suína moída previamente identificadas como positivas foi determinado pelo método do Número mais Provável. Contagens entre <3 e 240 ufc.g-1 foram encontradas nas amostras analisadas.
Bibliography:10.1590/S1517-83822007000300030
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300030
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ISSN:1517-8382
1678-4405
1678-4405
DOI:10.1590/s1517-83822007000300030