J. Anim Sci.
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J. Anim Sci. 1984. 59:122-124.
© 1984 American Society of Animal Science
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Update: Prevalence of Salmonella in Pork Sausage

J. C. Silas, J. A. Carpenter and J. O. Reagan

University of Georgia1, Athens 30602

Abstract

One hundred seventy-five samples of fresh pork sausage representing thirty-five different commercial brands from six different retail stores were examined for the presence of salmonellae by standard enrichment, plating, biochemical and serological techniques. Contamination levels varied from 0 to 50% among stores and from 0 to 28% among brands. Prior research implied reduced prevalence of salmonellae in fresh pork sausage; however, these results indicate no variation in prevalence since 1969.

Footnotes

1 Food Sci. Dept.






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Copyright © 1984 by the American Society of Animal Science.