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    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; 82(2) — S. 90–93
    ISSN: 0015-363x
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    Tel.+49 30 838 62550 Fax.+49 30 838 46029
    email:lebensmittelhygiene@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