Foster James F, Fowler James L, Ladiges Warren C
Letterman Army Institute of Research, Department of Nutrition, Food Hygiene Division, Presidio of San Francisco, California 94129.
J Food Prot. 1977 Nov;40(11):790-794. doi: 10.4315/0362-028X-40.11.790.
The microbiological quality of 150 units of raw ground beef obtained from a local retail store was determined. The range of aerobic plate counts was from 6.9 × 10 to 8.3 × 10/g. By using the most probable number method 96.7% of the 150 units were positive for coliforms, 94.7% for Escherichia coli and 61.3% for Staphylococcus aureus . By the plate methods, 99.3% of the units were positive for fecal streptococci and 56% were positive for Clostridium perfringens . No salmonellae were isolated. Aerobic and anaerobic organisms were isolated and identified. E. coli was the most frequently isolated aerobe followed by organisms in the Klebsiella-Enterobacter group. Among the anaerobic isolates, C. perfringens was the organism most frequently encountered.
对从当地一家零售店获取的150份生碎牛肉的微生物质量进行了测定。需氧平板计数范围为每克6.9×10至8.3×10 。采用最大可能数法，150份样本中96.7%的样本大肠菌群呈阳性，94.7%的样本大肠杆菌呈阳性，61.3%的样本金黄色葡萄球菌呈阳性。通过平板法，99.3%的样本粪链球菌呈阳性，56%的样本产气荚膜梭菌呈阳性。未分离出沙门氏菌。分离并鉴定了需氧菌和厌氧菌。大肠杆菌是最常分离出的需氧菌，其次是克雷伯菌-肠杆菌属菌群中的细菌。在厌氧分离株中，产气荚膜梭菌是最常遇到的细菌。
