Publication Date

January 2011

Abstract

This study was undertaken to provide predictive models to help prevent health problems in relation to salmonellae in fresh pork. The models consider different time and temperature of storage as well as microbial interaction with the natural microflora in the meat. At six temperatures between 4 and 20°C, duplicate growth curves of Salmonella Typhimurium DT104 and Salmonella Derby were established in both sterile (irradiated) minced pork as well as in minced pork with a natural microflora.

Book Title

126th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork

Pages

364-367

Language

en

File Format

application/pdf

DOI

https://doi.org/10.31274/safepork-180809-677

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Jan 1st, 12:00 AM

Quantifying the effect of natural microflora on growth of salmonellae in fresh pork

Maastricht, Netherlands

This study was undertaken to provide predictive models to help prevent health problems in relation to salmonellae in fresh pork. The models consider different time and temperature of storage as well as microbial interaction with the natural microflora in the meat. At six temperatures between 4 and 20°C, duplicate growth curves of Salmonella Typhimurium DT104 and Salmonella Derby were established in both sterile (irradiated) minced pork as well as in minced pork with a natural microflora.