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Food Microbiology • Braz. J. Microbiol. 38 (3) • Sept 2007 • https://doi.org/10.1590/S1517-83822007000300030   copy

Estimation of most probable number of Salmonella in minced pork samples

Estimativa do número mais provável de Salmonella sp. em amostras de carne suína moída

Authorship SCIMAGO INSTITUTIONS RANKINGS

The quantification of microorganisms present in food samples is an important step to assess the risk to consumers. The number of salmonellae in 20 positive samples of minced pork was determined by the Most Probable Number method. Counts ranging between <3 and 240 cfu.g-1 were found in the analyzed samples.

Salmonella sp.; MPN; minced pork

Sociedade Brasileira de Microbiologia USP - ICB III - Dep. de Microbiologia, Sociedade Brasileira de Microbiologia, Av. Prof. Lineu Prestes, 2415, Cidade Universitária, 05508-900 São Paulo, SP - Brasil, Ramal USP 7979, Tel. / Fax: (55 11) 3813-9647 ou 3037-7095 - São Paulo - SP - Brazil
E-mail: bjm@sbmicrobiologia.org.br
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