“…Fresh pork sausage samples from which Salmonella was isolated were submitted to estimation of Salmonella using a most probable number (MPN) technique (Sinell, Pietzsch, Klingbeil, & Benner, 1990). From each positive sample, which was kept refrigerated, three portions of each 10 g, 1 g and 0.1 g were taken aseptically and added individually to tubes with BPW.…”