Bacteriological survey of fresh pork sausage produced at establishments under Federal inspection.
At the time of manufacture, 75% of 67 sets of finished fresh pork sausage collected in 44 plants had aerobic plate counts in the range of 500,000 or fewer/g; 88% contained 100 or fewer E. coli/g; and 75% contained 100 or fewer S. aureus/g (geometric means of 10 samples). Salmonellae were isolated from 28% of 529 samples of pork trimmings used for sausage, and from 28% of 560 finished sausage samples. Semiquantitative analysis revealed that salmonellae were at low levels; more than 80% of the salmonellae-positive samples were positive only in 25-g portions (negative in 1.0- and 0.1-g portions).
D000332:Aerobiosis; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D002452:Cell Count; D003212:Condiments; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination; D005513:Food Inspection; D005516:Food Microbiology; D005525:Food-Processing Industry; D008460:Meat; D012475:Salmonella / Q000302:isolation & purification; D013210:Staphylococcus / Q000302:isolation & purification; D013552:Swine