Estimation of most probable number of Salmonella in minced pork samples

• Published in: Brazilian 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
• Language: English; 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

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...