We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Occurrence of Escherichia coli in meat preparations.
- Authors
Robina, Ana; Jurina, Kornelija; Kozačinski, Lidija
- Abstract
Meat preparations are produced from one or more types of minced meat with added seasonings or additives, and are usually placed on the market under labels: ćevapčići, meat patty or hamburger/burger. The bacterial contamination of such products with Escherichia coli during production and distribution is invariably possible. In this paper, we have tested 50 samples of meat preparations for bacteria E. coli, whose presence points to the faecal contamination of food. Only 8 % of meat preparation samples had an E. coli count of less than 500 cfu/g, suggesting that all samples tested in this study yielded satisfactory results regarding the prescribed microbiological criteria for food.
- Subjects
ESCHERICHIA coli; MEAT contamination measurement; MEAT; FOOD microbiology; BACTERIAL contamination; COOKING
- Publication
MESO, 2018, Vol 20, Issue 5, p401
- ISSN
1332-0025
- Publication type
Article