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Bacteriological examinations of chilled, cured canned pork hams and shoulders using a conventional microbiological technique and the DEFT method.

作者信息

Liberski D J

机构信息

Danish Meat Products Laboratory, Ministry of Agriculture, Frederiksberg.

出版信息

Int J Food Microbiol. 1990 Jan;10(1):19-22. doi: 10.1016/0168-1605(90)90003-n.

DOI:10.1016/0168-1605(90)90003-n
PMID:2397148
Abstract

106 samples of chilled, cured canned hams and shoulders have been examined with a traditional plate count technique and with the Direct Epifluorescent Filter Technique (DEFT). The results have shown that the traditional bacteriological technique for enumeration of viable bacteria and DEFT do not correlate and further that DEFT, better than the traditional bacteriological technique, can predict microbiological problems for sliced products produced from chilled canned cured meat products.

摘要

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