Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/65524
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dc.contributor.authorEscartin, E.F.
dc.contributor.authorLozano, J.S.
dc.contributor.authorRodriguez, O.
dc.contributor.authorGonzales, N.M.
dc.contributor.authorTorres, J.A.
dc.date.accessioned2015-11-19T18:50:27Z-
dc.date.available2015-11-19T18:50:27Z-
dc.date.issued1995
dc.identifier.urihttp://hdl.handle.net/20.500.12104/65524-
dc.description.abstractThe Salmonella most probable number (MPN g-1), the serovars present and the aerobic plate counts (APC) were determined for 61 raw pork samples collected from 56 butcher shops in Guadalajara, Mexico. At sampling time, sample temperature ranged from 12-16°C. The Salmonella counts in 50 g samples ranged from 0·03 MPN g-1 while 28, 54 and 74% were <0·9, 9 and 23 MPN g-1, respectively. The 10 most commonly isolated serovars were S. agona, S. derby, S. anatum, S. meleagridis, S. enteridis, S. worthington, S. give, S. manhattan, S. typhimurium and S. brandenburg. Thirty percent of the samples contained five to as many as 10 different serovars. The correlation between Salmonella counts and APC was not significant (<0·01) and the median APC count was 6·1 log10 cfu g-1. These results suggest that raw pork was exposed to multiple contamination sources during slaughter and fabrication, and storage at unsafe temperatures. © 1995 Academic Press Limited.
dc.titleIncidence and level of Salmonella serovars in raw pork obtained from mexican butcher shops
dc.typeArticle
dc.identifier.doi10.1016/S0740-0020(95)80127-8
dc.relation.ispartofjournalFood Microbiology
dc.relation.ispartofvolume12
dc.relation.ispartofissue6
dc.relation.ispartofpage435
dc.relation.ispartofpage439
dc.contributor.affiliationEscartín, E.F., Laboratorio de Microbiología Sanitaria, Facultad de Ciencias Químicas, Universidad de Guadalajara, Guadalajara, Mexico 44420, Mexico; Lozano, J.S., Laboratorio de Microbiología Sanitaria, Facultad de Ciencias Químicas, Universidad de Guadalajara, Guadalajara, Mexico 44420, Mexico; Rodríguez, O., Laboratorio de Microbiología Sanitaria, Facultad de Ciencias Químicas, Universidad de Guadalajara, Guadalajara, Mexico 44420, Mexico; Gonzáles, N.M., Laboratorio de Microbiología Sanitaria, Facultad de Ciencias Químicas, Universidad de Guadalajara, Guadalajara, Mexico 44420, Mexico; Torres, J.A., Food Process Engineering Group, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, United States
dc.relation.isReferencedByScopus
dc.relation.isReferencedByWOS
dc.identifier.urlhttp://www.scopus.com/inward/record.url?eid=2-s2.0-0039576089&partnerID=40&md5=cdfe492d1516707c7855b54597ad669d
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