Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 1
Written by Andra ŞULER, Lavinia LAZĂR, Gratziela BAHACIU, Paula POŞAN, Minodora TUDORACHE, Georgeta DINITA, Lucica NISTOR
Food poisonings can be lethal situations for digestive tractus, caused by ingestions of food contaminated with microbial germs or with theirs metabolic products. In this paper there were determinate bacteria from Salmonella genus, on the following types of samples, harvested from slaughterhouses and outlets: poultry and bird organs (thighs, gizzard and hearts and bird carcass), raw pig meat (pork neck, pork ribs and pork ham), processed pig meat (mincemeat and sausages). From analysed samples there were isolated: S. enteritidis, S. infantis, S. enterica, S. tennessee, S. saintpaul, S. bredeney, S. typhirium and S. muenchen. 50% of these bacteria were found in processed pork meat samples, followed by poultry and pork meat (raw meat), with 25% each. The isolation and identification technique was done with horizontal method, following these steps: pre-enrichment in unselective liquid mediums, enriching in selective liquid mediums, isolation and identification, identity confirmations
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