National baseline surveys to characterise processing hygiene and microbial hazards of Australian culled sow meat, retail pork sausages and retail pork mince

Date
2011-01-01
Authors
Hamilton, D.
Holds, G.
Smith, G.
Flint, R.
Lorimer, M.
Davos, D.
Kiermeier, A.
Pointon, A.
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Abstract

Pork products were sampled at retail to determine the impact of further processing on hazard levels to which consumers may be exposed, compared to carcases. Surveys of 116 fresh pork sausages and 148 fresh pork mince samples were purchased from supermarkets (n=87, n=105) and butcher shops (n=29, n=43), respectively. For sausages, concentrations of TVC averaged 4.6 log10 cfu/g.

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