Behaviour of Salmonella organisms during sausage production

• Autorzy: Kossakowska A. , Wojton B. , Widenska T.
• Języki publikacji: EN

Abstrakty

EN

Raw material inoculated with Salmonella typhimurium and Salmonella choleraesuis was used for sausage production. Quantitative examinations were carried out during processing in order to determine the effect of technological procedures on the behaviour of the Salmonella organisms. Both strains examined were killed during cooking and they were not found after 48-hour storage of the sausage at 8°C. Regardless of contamination degree, an increase in the number of the examined bacterial cells was observed during smoking. Curing had no effect on the survival of Salmonella organisms. Salmonella choleraesuis was more sensitive to the applied processing than Salmonella typhimurium.

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 1974
• Tom: 18
• Numer: 3-4
• Opis fizyczny: p.57-61,fig.,ref.

Twórcy

autor

Kossakowska A.

• Department of Hygiene of Animal Products, The Veterinary Research Institute, Pulawy, Poland

autor

Wojton B.

• Department of Hygiene of Animal Products, The Veterinary Research Institute, Pulawy, Poland

autor

Widenska T.

• Department of Hygiene of Animal Products, The Veterinary Research Institute, Pulawy, Poland

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