Abstract
A total of 253 samples of raw meat (bovine, swine and poultry) were collected in local supermarkets in Sao Paulo, Brazil, and analysed for Salmonella and E. coli 0157:H7, in order to determine their microbiological quality and compliance with the established standards for these two bacteria. Additionally, samples of ground beef were artificially contaminated with S. enteritidis and E. coli 0157:H7, in order to determine the effect of refrigeration and freezing temperature during the storage period (4ºC for 5 days, and - 18ºC for 90 days, respectively). Twenty-three samples (9.1%) were positive to Salmonella and seven different serotypes were isolated, S. enteritidis being the most common serotype founded (34,8%). The results of the artificially contaminated samples showed that E. coli 0157:H7 was sensitive to refrigeration as well as freezing temperature. S. enteritidis was only affected by freezing temperature during the storage time. (author)
Jakabi, M.;
Gelli, D. S.;
Ristori, C. A.;
De Paula, A. M.R.;
Sakuma, H.;
Lopez, G. I.S.;
[1]
Fernandes, S. A.;
[2]
Luchesi, R. B.;
[3]
Instituto Adolfo Lutz, São Paulo (Brazil)]
- Seção de Microbiologia Alimentar (Brazil)
- Seção de Bacteriologia Médica (Brazil)
- Seção de Meios de Cultura (Brazil)
Citation Formats
Jakabi, M., Gelli, D. S., Ristori, C. A., De Paula, A. M.R., Sakuma, H., Lopez, G. I.S., Fernandes, S. A., Luchesi, R. B., and Instituto Adolfo Lutz, São Paulo (Brazil)].
Presence of Salmonella Spp and Escherichia Coli O157:H7 in Raw Meat, in São Paulo City, Brazil and Evaluation of Low Temperature (Refrigeration and Freezing) Resistance of these Bacteria.
IAEA: N. p.,
2005.
Web.
Jakabi, M., Gelli, D. S., Ristori, C. A., De Paula, A. M.R., Sakuma, H., Lopez, G. I.S., Fernandes, S. A., Luchesi, R. B., & Instituto Adolfo Lutz, São Paulo (Brazil)].
Presence of Salmonella Spp and Escherichia Coli O157:H7 in Raw Meat, in São Paulo City, Brazil and Evaluation of Low Temperature (Refrigeration and Freezing) Resistance of these Bacteria.
IAEA.
Jakabi, M., Gelli, D. S., Ristori, C. A., De Paula, A. M.R., Sakuma, H., Lopez, G. I.S., Fernandes, S. A., Luchesi, R. B., and Instituto Adolfo Lutz, São Paulo (Brazil)].
2005.
"Presence of Salmonella Spp and Escherichia Coli O157:H7 in Raw Meat, in São Paulo City, Brazil and Evaluation of Low Temperature (Refrigeration and Freezing) Resistance of these Bacteria."
IAEA.
@misc{etde_22309213,
title = {Presence of Salmonella Spp and Escherichia Coli O157:H7 in Raw Meat, in São Paulo City, Brazil and Evaluation of Low Temperature (Refrigeration and Freezing) Resistance of these Bacteria}
author = {Jakabi, M., Gelli, D. S., Ristori, C. A., De Paula, A. M.R., Sakuma, H., Lopez, G. I.S., Fernandes, S. A., Luchesi, R. B., and Instituto Adolfo Lutz, São Paulo (Brazil)]}
abstractNote = {A total of 253 samples of raw meat (bovine, swine and poultry) were collected in local supermarkets in Sao Paulo, Brazil, and analysed for Salmonella and E. coli 0157:H7, in order to determine their microbiological quality and compliance with the established standards for these two bacteria. Additionally, samples of ground beef were artificially contaminated with S. enteritidis and E. coli 0157:H7, in order to determine the effect of refrigeration and freezing temperature during the storage period (4ºC for 5 days, and - 18ºC for 90 days, respectively). Twenty-three samples (9.1%) were positive to Salmonella and seven different serotypes were isolated, S. enteritidis being the most common serotype founded (34,8%). The results of the artificially contaminated samples showed that E. coli 0157:H7 was sensitive to refrigeration as well as freezing temperature. S. enteritidis was only affected by freezing temperature during the storage time. (author)}
place = {IAEA}
year = {2005}
month = {Jan}
}
title = {Presence of Salmonella Spp and Escherichia Coli O157:H7 in Raw Meat, in São Paulo City, Brazil and Evaluation of Low Temperature (Refrigeration and Freezing) Resistance of these Bacteria}
author = {Jakabi, M., Gelli, D. S., Ristori, C. A., De Paula, A. M.R., Sakuma, H., Lopez, G. I.S., Fernandes, S. A., Luchesi, R. B., and Instituto Adolfo Lutz, São Paulo (Brazil)]}
abstractNote = {A total of 253 samples of raw meat (bovine, swine and poultry) were collected in local supermarkets in Sao Paulo, Brazil, and analysed for Salmonella and E. coli 0157:H7, in order to determine their microbiological quality and compliance with the established standards for these two bacteria. Additionally, samples of ground beef were artificially contaminated with S. enteritidis and E. coli 0157:H7, in order to determine the effect of refrigeration and freezing temperature during the storage period (4ºC for 5 days, and - 18ºC for 90 days, respectively). Twenty-three samples (9.1%) were positive to Salmonella and seven different serotypes were isolated, S. enteritidis being the most common serotype founded (34,8%). The results of the artificially contaminated samples showed that E. coli 0157:H7 was sensitive to refrigeration as well as freezing temperature. S. enteritidis was only affected by freezing temperature during the storage time. (author)}
place = {IAEA}
year = {2005}
month = {Jan}
}