[Clostridia in carcasses and fresh meat--a literature review].
Clostridia are of large clinical importance as well as in the field of food hygiene, where they are responsible for spoilage but they also have a certain significance as food poisoning organisms. Information on the ecology of Clostridia in samples of deep muscle tissue of slaughtered animals is insufficient. This article is intended to increase the knowledge on the occurrence of different Clostridia species in slaughtered animals. The main emphasis is put on the significance of clostridia in meat hygiene. The theoretical basis of the so called original content of microorganisms (intrinsic bacteria), the factors and pathways of Clostridia spreading in muscles and organs are demonstrated.
Eisgruber
H
H
Institut für Hygiene und Technologie, Ludwig-Maximilians-Universität München.
Stolle
F A
FA
D000003:Abattoirs; D000818:Animals; D002417:Cattle; D003013:Clostridium / Q000254:growth & development*; D005516:Food Microbiology; D006736:Horses; D008460:Meat / Q000382:microbiology*; D009132:Muscles / Q000382:microbiology*; D012756:Sheep; D013552:Swine
Clostridien in Schlachttierkörpern und frischem Fleisch--Eine Literaturübersicht.