The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence
The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Modzelewska-Kapituła, Monika [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014transfer abstract |
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| Schlagwörter: |
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| Umfang: |
5 |
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| Übergeordnetes Werk: |
Enthalten in: Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma - Tanaka, Hajime ELSEVIER, 2022, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:36 ; year:2014 ; number:1 ; pages:212-216 ; extent:5 |
| Links: |
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| DOI / URN: |
10.1016/j.foodcont.2013.08.035 |
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| 245 | 1 | 4 | |a The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence |
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| 520 | |a The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. | ||
| 520 | |a The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. | ||
| 650 | 7 | |a Salmonella |2 Elsevier | |
| 650 | 7 | |a Raw sausages |2 Elsevier | |
| 650 | 7 | |a Ready-to-eat meat products |2 Elsevier | |
| 650 | 7 | |a Cooked sausages |2 Elsevier | |
| 650 | 7 | |a Listeria monocytogenes |2 Elsevier | |
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10.1016/j.foodcont.2013.08.035 doi GBVA2014016000018.pica (DE-627)ELV022890165 (ELSEVIER)S0956-7135(13)00427-1 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Modzelewska-Kapituła, Monika verfasserin aut The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence 2014transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. Salmonella Elsevier Raw sausages Elsevier Ready-to-eat meat products Elsevier Cooked sausages Elsevier Listeria monocytogenes Elsevier Maj-Sobotka, Katarzyna oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:36 year:2014 number:1 pages:212-216 extent:5 https://doi.org/10.1016/j.foodcont.2013.08.035 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 36 2014 1 212-216 5 045F 630 |
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10.1016/j.foodcont.2013.08.035 doi GBVA2014016000018.pica (DE-627)ELV022890165 (ELSEVIER)S0956-7135(13)00427-1 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Modzelewska-Kapituła, Monika verfasserin aut The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence 2014transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. Salmonella Elsevier Raw sausages Elsevier Ready-to-eat meat products Elsevier Cooked sausages Elsevier Listeria monocytogenes Elsevier Maj-Sobotka, Katarzyna oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:36 year:2014 number:1 pages:212-216 extent:5 https://doi.org/10.1016/j.foodcont.2013.08.035 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 36 2014 1 212-216 5 045F 630 |
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10.1016/j.foodcont.2013.08.035 doi GBVA2014016000018.pica (DE-627)ELV022890165 (ELSEVIER)S0956-7135(13)00427-1 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Modzelewska-Kapituła, Monika verfasserin aut The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence 2014transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. Salmonella Elsevier Raw sausages Elsevier Ready-to-eat meat products Elsevier Cooked sausages Elsevier Listeria monocytogenes Elsevier Maj-Sobotka, Katarzyna oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:36 year:2014 number:1 pages:212-216 extent:5 https://doi.org/10.1016/j.foodcont.2013.08.035 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 36 2014 1 212-216 5 045F 630 |
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10.1016/j.foodcont.2013.08.035 doi GBVA2014016000018.pica (DE-627)ELV022890165 (ELSEVIER)S0956-7135(13)00427-1 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Modzelewska-Kapituła, Monika verfasserin aut The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence 2014transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. Salmonella Elsevier Raw sausages Elsevier Ready-to-eat meat products Elsevier Cooked sausages Elsevier Listeria monocytogenes Elsevier Maj-Sobotka, Katarzyna oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:36 year:2014 number:1 pages:212-216 extent:5 https://doi.org/10.1016/j.foodcont.2013.08.035 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 36 2014 1 212-216 5 045F 630 |
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10.1016/j.foodcont.2013.08.035 doi GBVA2014016000018.pica (DE-627)ELV022890165 (ELSEVIER)S0956-7135(13)00427-1 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Modzelewska-Kapituła, Monika verfasserin aut The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence 2014transfer abstract 5 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. Salmonella Elsevier Raw sausages Elsevier Ready-to-eat meat products Elsevier Cooked sausages Elsevier Listeria monocytogenes Elsevier Maj-Sobotka, Katarzyna oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:36 year:2014 number:1 pages:212-216 extent:5 https://doi.org/10.1016/j.foodcont.2013.08.035 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 36 2014 1 212-216 5 045F 630 |
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Enthalten in Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma Amsterdam [u.a.] volume:36 year:2014 number:1 pages:212-216 extent:5 |
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microbial safety of ready-to-eat raw and cooked sausages in poland: listeria monocytogenes and salmonella spp. occurrence |
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The microbial safety of ready-to-eat raw and cooked sausages in Poland: Listeria monocytogenes and Salmonella spp. occurrence |
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The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. |
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The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. |
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The aim of the work was to evaluate the microbial safety of ready-to-eat meat products, which included pork sausages subjected to heat treatment, such as cooking and smoking, by producers (n = 1123) and raw sausages such as raw smoked pork sausages, mettwurst, tatar (n = 200). Analyzes were carried out for 3 years (2009, 2010, 2011). Samples were collected by veterinary inspectors under the official supervision (68%) and by individual producers (32%) according to HACCP plan. The occurrence of Listeria monocytogenes was noted in 5.3% of the samples (in 1.8% and 26.1% of cooked and raw sausages, respectively). Seasonal changes in the prevalence of L. monocytogenes occurred. Higher number of samples in which the bacteria was present was noted in spring and summer. Salmonella spp. was absent in 25 g of all 200 samples of raw sausages. The limit of 100 cfu/g of L. monocytogenes was not exceeded in any of tested (n = 75) samples of ready-to-eat sausages placed on the market at the end of their shelf life. It could be concluded that the microbial quality of ready-to-eat sausages on the Polish market is constantly improving and the veterinary inspections play an important role in the process. |
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