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Stručni rad
https://doi.org/10.31727/m.20.5.5

Occurrence of Escherichia coli in meat preparations

Ana Robina
Kornelija Jurina ; Laboratorij za ispitivanje zdravstvene ispravnosti namirnica i predmeta opće uporabe Zin-lab, Zagreb, Hrvatska
Lidija Kozačinski ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: engleski, pdf (2 MB) str. 401-404 preuzimanja: 134* citiraj
APA 6th Edition
Robina, A., Jurina, K. i Kozačinski, L. (2018). Occurrence of Escherichia coli in meat preparations. MESO: Prvi hrvatski časopis o mesu, XX (5), 401-404. https://doi.org/10.31727/m.20.5.5
MLA 8th Edition
Robina, Ana, et al. "Occurrence of Escherichia coli in meat preparations." MESO: Prvi hrvatski časopis o mesu, vol. XX, br. 5, 2018, str. 401-404. https://doi.org/10.31727/m.20.5.5. Citirano 10.08.2020.
Chicago 17th Edition
Robina, Ana, Kornelija Jurina i Lidija Kozačinski. "Occurrence of Escherichia coli in meat preparations." MESO: Prvi hrvatski časopis o mesu XX, br. 5 (2018): 401-404. https://doi.org/10.31727/m.20.5.5
Harvard
Robina, A., Jurina, K., i Kozačinski, L. (2018). 'Occurrence of Escherichia coli in meat preparations', MESO: Prvi hrvatski časopis o mesu, XX(5), str. 401-404. https://doi.org/10.31727/m.20.5.5
Vancouver
Robina A, Jurina K, Kozačinski L. Occurrence of Escherichia coli in meat preparations. MESO: Prvi hrvatski časopis o mesu [Internet]. 2018 [pristupljeno 10.08.2020.];XX(5):401-404. https://doi.org/10.31727/m.20.5.5
IEEE
A. Robina, K. Jurina i L. Kozačinski, "Occurrence of Escherichia coli in meat preparations", MESO: Prvi hrvatski časopis o mesu, vol.XX, br. 5, str. 401-404, 2018. [Online]. https://doi.org/10.31727/m.20.5.5

Sažetak
Meat preparations are produced from one or more types of minced meat with added seasonings or additives, and are usually placed on the market under labels: ćevapčići, meat patty or hamburger/burger. The bacterial contamination of such products with Escherichia coli during production and distribution is invariably possible. In this paper, we have tested 50 samples of meat preparations for bacteria E. coli, whose presence points to the faecal contamination of food. Only 8 % of meat preparation samples had an E. coli count of less than 500 cfu/g, suggesting that all samples tested in this study yielded satisfactory results regarding the prescribed microbiological criteria for food.

Ključne riječi
Escherichia coli; meat preparations

Hrčak ID: 208968

URI
https://hrcak.srce.hr/208968

Posjeta: 234 *