title: [Incidence of enterohemorrhagic E. coli in meat].
abstract: In the period of August 1995 to January 1996 samples of beef and pork completed by raw sausages, were tested for enterohaemorrhagic strains of Escherichia coli. Samples were taken in a meat-processing company after mincing and cooling, delivered to the microbiological laboratory. All investigated meat originated from slaughterhouses which are EU-certified. In this study we found in no case enterohaemorrhagic strains of E. coli. Colony forming units were in the test 10(5)/g meat in average.
authors.affiliation: Fachhochschule Anhalt, Fachbereich 7, Köthen.
authors.forename: U
authors.initials: U
authors.lastname: Junghannss
authors.forename: S
authors.initials: S
authors.lastname: Winterfeld
authors.forename: R
authors.initials: R
authors.lastname: Freerksen
mesh_terms: D000003:Abattoirs; D000818:Animals; D002417:Cattle; D004927:Escherichia coli Infections / Q000382:microbiology / Q000517:prevention & control / Q000635:transmission*; D019453:Escherichia coli O157 / Q000302:isolation & purification; D005516:Food Microbiology; D005858:Germany; D006801:Humans; D008460:Meat / Q000382:microbiology*; D008461:Meat Products / Q000382:microbiology; D012307:Risk Factors; D013552:Swine