title: Update: prevalence of Salmonella in pork sausage.
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.
mesh_terms: D000818:Animals; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D008460:Meat; D012475:Salmonella / Q000302:isolation & purification*; D013045:Species Specificity; D013552:Swine; D014481:United States