title: [Food poisoning following consumption of canned meat prepared by a butcher (author's transl)].
abstract: A case of food poisoning possibly caused by the ingestion of canned meat is reported. Large numbers of micro-organisms (approximately 10(7)/gram), mainly Enterobacteriaceae and streptococci, were isolated from the contents of three cans. The contents of another can contained approximately 10(5) Bacillus spp. per gram. The meat preserves had been prepared in a butcher's shop and heated in a "cooking pot", the steam holes of which had been stopped up and the lid of which had been made heavier in order to reach a temperature above 100 degrees C. Inadequate sterilization and errors in processing are suggested as possible causes.
mesh_terms: D001407:Bacillus / Q000302:isolation & purification; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005516:Food Microbiology; D005519:Food Preservation / Q000592:standards; D005517:Foodborne Diseases; D006801:Humans; D008460:Meat / Q000592:standards; D008462:Meat-Packing Industry / Q000592:standards*; D013291:Streptococcus / Q000302:isolation & purification
vernacular_title: Voedselvergiftiging na consumptie van door een slager bereid vlees in blik