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MICROBIOLOGY OF INTERMEDIATE MOISTURE PORK

โœ Scribed by B. B. LEE; A. A. KRAFT

Book ID
108802844
Publisher
Institute of Food Technologists
Year
1977
Tongue
English
Weight
371 KB
Volume
42
Category
Article
ISSN
0022-1147

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Over a 3-week period, samples of fresh, chopped, pork meat were taken every morning and afternoon from 50 meat stalls. Microbiological examination revealed that the samples had (c.f.u./g): total microbes, 1ร—10(3) to 2.14ร—10(6); mean probable numbers of coliforms and Escherichia coli, 1.51ร—10(3) to 1