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The aim of this study was to determine the microbiological quality of three traditional smoked cooked meat products: kindziuk, smoked loin, and smoked ham, manufactured in north-eastern Poland. The total viable count (TVC) and presence of Salmonella spp., Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes were determined. A total of 5 test series of 5 samples of each product (n =...
Three traditional raw smoked meat products: Kump Nadbu¿añski, Kumpia Wieprzowa and raw smoked ham from a Masurian butcher, all manufactured in the north-eastern part of Poland, were examined. A total of 75 samples were examined in 5 test series of 5 samples of each product. The total viable count (TVC), presence of Salmonella spp., Escherichia coli, Listeria monocytogenes and Staphylococcus aureus...
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