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
Included in
Animal Diseases Commons, Animal Sciences Commons, Veterinary Microbiology and Immunobiology Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
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.
