title: [Bacteriological and histological examination of minced meat in butcher's shops (author's transl)].
abstract: Bacteriological and histological studies were done on 102 samples of raw minced meat from professional butcher's shops. Also, comparative aerobic bacterial counts were made and reductase tests performed. Bacteriological and histological examination, carried out in addition to the reductase test, was found to be an effective aid in the reliable and rapid assessment of the hygienic quality of minced meat. Bacteriological and histological examination is cost- and time-saving compared with aerobic bacterial counts and offers the major advantage of making possible rapid adjustments in those shops in which minced meat is not up to the standards of hygiene.
mesh_terms: D000818:Animals; D002417:Cattle; D005513:Food Inspection / Q000379:methods*; D005516:Food Microbiology; D006652:Histological Techniques; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D008828:Microbiological Techniques; D009426:Netherlands; D013552:Swine
vernacular_title: Bacterioscopisch-histologische controle van gehakt in slagersbedrijven.