1990
DOI: 10.1016/0168-1605(90)90048-a
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Estimation of most probable number of Salmonella in retail samples of minced pork

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Cited by 15 publications
(10 citation statements)
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“…In Germany, 73.3% of minced pork samples were positive for Salmonella (15), while Salmonella could be isolated from 91.8% of raw pork samples taken from butcher shops in Mexico (8). In both cases and in the present study, estimated MPN values were low (<100g).…”
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confidence: 69%
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“…In Germany, 73.3% of minced pork samples were positive for Salmonella (15), while Salmonella could be isolated from 91.8% of raw pork samples taken from butcher shops in Mexico (8). In both cases and in the present study, estimated MPN values were low (<100g).…”
mentioning
confidence: 69%
“…A progressive decrease of cell viability were reported in raw pork and frozen meat (2,9). In a previous study, Salmonella counts in artificially inoculated minced pork were also reduced after a period of 180 days of frozen storage (15).…”
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confidence: 96%
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“…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.…”
Section: Salmonella Quantificationmentioning
confidence: 99%