Microbial load and antibiotic resistance in raw beef preparations from northwest Spain

Beef preparations (meatballs, minced meat, hamburgers, white sausages, and red sausages) from northwest Spain were tested. Microbial counts ranged from 0.70 ± 0.00 log(10) cfu/g (enterococci) to 9.57 ± 0.37 log(10) cfu/g (psychrotrophs). In 73.3% of cases, total aerobic counts were higher than the m...

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Detalles Bibliográficos
Autores principales: González‐Gutiérrez, María, García‐Fernández, Camino, Alonso‐Calleja, Carlos, Capita, Rosa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020325/
https://www.ncbi.nlm.nih.gov/pubmed/32148787
http://dx.doi.org/10.1002/fsn3.1319

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020325/
https://www.ncbi.nlm.nih.gov/pubmed/32148787
http://dx.doi.org/10.1002/fsn3.1319

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