英国牛肉末的细菌学质量
The bacteriological quality of minced beef in the U.K.
作者信息
Roberts T A, Britton C R, Hudson W R
出版信息
J Hyg (Lond). 1980 Oct;85(2):211-7. doi: 10.1017/s0022172400063245.
Minced (ground) beef from three supermarkets, three intermediate-sized chain butchers and three small family butchers in each of three geographical areas was examined three times in warm weather and three times in cool. The total viable count (37 and 20 degrees C), numbers of Enterobacteriaceae (37 and 17 degrees C), and presumptive coliforms did not differ significantly between shop type or season. Statistically significant differences in numbers of faecal Streptococci, Staphylococcus aureus and Clostridium perfringens were too small to be of commercial importance, or diagnostic value.
对三个地理区域中每个区域的三家超市、三家中型连锁肉店和三家小型家庭肉店的绞碎牛肉，在温暖天气下检测了三次，在凉爽天气下也检测了三次。总活菌数（37摄氏度和20摄氏度）、肠杆菌科细菌数量（37摄氏度和17摄氏度）以及推测的大肠菌群在店铺类型或季节之间没有显著差异。粪链球菌、金黄色葡萄球菌和产气荚膜梭菌数量的统计学显著差异过小，不具有商业重要性或诊断价值。
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