کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4364011 | 1301593 | 2006 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas) Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas)](/preview/png/4364011.png)
The aim of the study was to establish the microbiological quality of morcillas, typical Argentine sausages, and to investigate the presence of Shiga toxin-producing Escherichia coli (STEC). Between October 2001 and October 2002, a total of 100 morcilla samples were analysed. Several samples showed high levels of total aerobic mesophilic bacteria counts, molds and yeasts. The samples analysed contained Enterobacteriaceae (100%) and fecal coliforms (81%), indicating inadequate application of the thermal treatment and deficient hygiene conditions during the elaboration of the product.STEC strains were isolated from three out of 100 (3%) morcilla samples. Two strains (2%) were characterized as E. coli O157:H7 stx2+stx2vh-a/eae/EHEC-hlyA and one strain (1%), as E. coli O26:H11 stx1/eae/EHEC-hlyA. Considering both the high microbial count in all tested samples and the presence of STEC strains in three of them, morcillas should be considered a food unsafe to consume when inadequately cooked.
Journal: Food Microbiology - Volume 23, Issue 3, May 2006, Pages 283–288