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 in | Brazilian journal of microbiology Vol. 38; no. 3; pp. 544 - 546 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | English Portuguese |
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São Paulo
Sociedade Brasileira de Microbiologia
01.09.2007
Springer Nature B.V |
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| Abstract | 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. |
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| AbstractList | 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. 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 super(-1) were found in the analyzed 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. |
| Author | 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) Borowsky, Luciane Martins(Universidade Federal do Rio Grande do Sul Departamento de Medicina Veterinária Preventiva) |
| AuthorAffiliation | Universidade Federal do Rio Grande do Sul |
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| Title | Estimation of most probable number of Salmonella in minced pork samples |
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