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