Estimation of most probable number of Salmonella in minced pork samples Estimativa do número mais provável de Salmonella sp. em amostras de carne suína moída
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Microbiologia
2007-09-01
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| Series: | Brazilian Journal of Microbiology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300030 |