Campylobacter spp. in some raw materials of animal origin

• Autorzy: Daczkowska-Kozon E. , Janiszyn J. , Walczak I. , Sagalska A. , Dabrowski W.
• Języki publikacji: EN

Abstrakty

EN

The aim of this work was to assess contamination level of meat, available at the retail market in Szczecin, with Campylobacter spp. In total, 172 samples, including 65 poultry, 57 pork and 50 beef half-carcasses were tested. Campylobacters were isolated from 73.8; 66.7 and 66.0% of smear samples tested, respectively. Numbers of campylobacters on poultry were by one order of magnitude higher than on pork and beef half-carcasses and exceeded 103 CFU per 1cm2 of skin.

Słowa kluczowe

EN

meat level; raw material; pork; Campylobacter; retail market; poultry; beef

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 1999
• Tom: 02
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume2/issue2/food/art-02.html

Twórcy

autor

Daczkowska-Kozon E.

• Agricultural University of Szczecin, K.Krolewicza 4, 70-550 Szczecin, Poland

autor

Janiszyn J.

autor

Walczak I.

autor

Sagalska A.

autor

Dabrowski W.

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