最新消息：猪肉香肠中沙门氏菌的流行情况。

Update: prevalence of Salmonella in pork sausage.

作者信息

Silas J C, Carpenter J A, Reagan J O

出版信息

J Anim Sci. 1984 Jul;59(1):122-4. doi: 10.2527/jas1984.591122x.

DOI:10.2527/jas1984.591122x

Abstract

One hundred seventy-five samples of fresh pork sausage representing thirty-five different commercial brands from six different retail stores were examined for the presence of salmonellae by standard enrichment, plating, biochemical and serological techniques. Contamination levels varied from 0 to 50% among stores and from 0 to 28% among brands. Prior research implied reduced prevalence of salmonellae in fresh pork sausage; however, these results indicate no variation in prevalence since 1969.

摘要

采用标准的增菌、平板接种、生化和血清学技术，对来自6家不同零售店的35个不同商业品牌的175份新鲜猪肉香肠样本进行了沙门氏菌检测。各零售店的污染水平在0%至50%之间，各品牌的污染水平在0%至28%之间。先前的研究表明新鲜猪肉香肠中沙门氏菌的流行率有所降低；然而，这些结果表明自1969年以来流行率并无变化。