Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures

Abstract

Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5°C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p0.05).

Keywords

• minced meat
• pork
• Salmonella
• skin
• temperature