[Salmonella infection of meat and meat products].
The paper concerns the results of studying the frequency and degree of infection with Salmonella of diverse meat products including sausage ones. It was established that 10.2 +/- 2.1 % of samples taken from the organs of normal animals for slaughter were infected with Salmonella belonging to 9 serotypes. The most probable number per 1000 g (mpn/1000 g) was 10.5- greater than 322. Analysis of meat products in the course of manufacturing boiled sausage products demonstrated that Salmonella-infected were 44.2 +/- 8.5 % samples (mpn/1000 g 10.5- 92), taken from the starting raw material, 76.3 +/- 6.6 % samples (mpn/1000 g 10- greater than 322) from stuffing, 80.0 +/- 11.1% samples (mpn/1000 g 10.5- 69) from sausages after frying, 6.8 + +3.75 % samples (mpn/1000 g 22-72) from finished sausage. A total of 15 serotypes of Salmonella were detected in the course of study.
D000818:Animals; D002417:Cattle; D005516:Food Microbiology; D007668:Kidney / Q000382:microbiology; D008099:Liver / Q000382:microbiology; D008198:Lymph Nodes / Q000382:microbiology; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009132:Muscles / Q000382:microbiology; D012475:Salmonella / Q000302:isolation & purification*; D013552:Swine
K voprosu ob infitsirovanii sal'monellami miasa i miasnykh produktov.