Srivastava K C, Paz A A, Saridakis H O, Popper I O, De Castro S R
Zentralbl Bakteriol Mikrobiol Hyg B. 1981;174(1-2):125-32.
Microbial analysis of commercial samples of freshly frozen goat meat and those stored at - 12 degrees C for one week revealed high counts of aerobic bacteria, Bacillus cereus, Staphylococcus aureus and Streptococci. These counts increased with storage. Psychrophilic bacteria were higher in number than mesophiles. The counts of Salmonella were zero CFU/g in both freshly frozen and stock frozen meat. No yeast or moulds were encountered. Mouse tests of crude culture filtrate of B. cereus and preparations from meat samples confirmed the production of toxin.
对新鲜冷冻山羊肉的商业样本以及在 -12℃储存一周的样本进行微生物分析发现，需氧菌、蜡样芽孢杆菌、金黄色葡萄球菌和链球菌的数量很高。这些数量随着储存时间增加。嗜冷菌的数量高于嗜温菌。新鲜冷冻肉和储存冷冻肉中的沙门氏菌数量均为零CFU/g。未发现酵母或霉菌。蜡样芽孢杆菌的粗培养滤液和肉样制剂的小鼠试验证实了毒素的产生。
