Isolation of Salmonella organisms from minced pork designated for cured meat production
1987
Lawik, B. | Zaleski, S.J. (Akademia Rolnicza, Wroclaw (Poland). Katedra Higieny Produktow Zwierzecych)
Thirty % of meat samples were contaminated with Salmonella strains. The number of the bacteria ranged from 1 in 4.8-6.0 g of the meat to more than 1 in 3.0 g. The highest frequency of Salmonella isolation was obtained when a 1% buffered peptone water was used for the regeneration and DSE medium for the multiplication of the bacteria
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