Publication Date

January 2011

Abstract

Pork products were sampled at retail to determine the impact of further processing on hazard levels to which consumers may be exposed, compared to carcases. Surveys of 116 fresh pork sausages and 148 fresh pork mince samples were purchased from supermarkets (n=87, n=105) and butcher shops (n=29, n=43), respectively. For sausages, concentrations of TVC averaged 4.6 log10 cfu/g.

Book Title

58th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork

Pages

169-172

Language

en

File Format

application/pdf

DOI

https://doi.org/10.31274/safepork-180809-610

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Jan 1st, 12:00 AM

National baseline surveys to characterise processing hygiene and microbial hazards of Australian culled sow meat, retail pork sausages and retail pork mince

Maastricht, Netherlands

Pork products were sampled at retail to determine the impact of further processing on hazard levels to which consumers may be exposed, compared to carcases. Surveys of 116 fresh pork sausages and 148 fresh pork mince samples were purchased from supermarkets (n=87, n=105) and butcher shops (n=29, n=43), respectively. For sausages, concentrations of TVC averaged 4.6 log10 cfu/g.