Publikationsdatenbank

Hygienestatus von Rinderkarkassen aus regionaler Vermarktung (2002)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Fries, R.

Hitz, T.

Buschulte, A.

Quelle

FleischWirtschaft : von der Erzeugung bis zur Vermarktung von Lebensmitteln tierischen Ursprungs

Bandzählung: 82

Heftzählung: 2

Seiten: 90 – 93

ISSN: 0015-363x

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

12 beef carcasses from 3 farms in Germany, raised and slaughtered at the farm of origin or at a local abattoir, were sampled at the brisket, flank and hind leg before and after chilling and microbiologically examined. The average aerobic plate count amounted to (log) 3.88 cfu/cm2 before and (lg) 4.37 cfu after chilling. The bacterial flora identified were mainly Gram-positive microorganisms. It is concluded that more surveillance is required in producer retailing farms and associated abattoirs