Staphylococcus AND Salmonella GENUS IN NATURAL SALTED CASINGS FROM BOVINES USED IN SAUSAGES

Authors

  • Albenones José de Mesquita UFG
  • Cláudio Armando Jürgensen UFF

Abstract

Thirty-five samples of natural salted bovine casings collected in federally inspected meat processing plants, located in the municipality of Goiânia, Goiás, were examined. The bacteria count of Staphylococcus genus varied between 1.0 x 10¹ UFC/g to 1.0 x 10^6 UFC/g of natural casings. From the 24 bacteria of this genus isolated, only three presented phenotipic characteristics that suggest the species Staphylococcus aureus. From the 35 samples of natural salted bovine casings tested for bacteria of the Solmonella genus, only one was contaminated (cecum) by this organism.

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Published

2007-11-26

How to Cite

MESQUITA, A. J. de; JÜRGENSEN, C. A. Staphylococcus AND Salmonella GENUS IN NATURAL SALTED CASINGS FROM BOVINES USED IN SAUSAGES. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 17, n. 1, p. 23–35, 2007. Disponível em: https://revistas.ufg.br/pat/article/view/2491. Acesso em: 22 nov. 2024.

Issue

v. 17, n. 1, Jan./Dec. 1987

Section

Research Article

License

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