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The aim of the study was evaluating the bacterial contamination of surface carcasses in relation to the order of slaughtering on the day of slaughter. The total bacteria count as well as the enterobacteriaceae, enterococci and Salmonella rods were described. The total count of aerobic bacteria in the swine carcasses vacillated from 4.3 × 103 to 8.7 × 103 microorganisms per 1 cm2. Significant differences...
Zgodnie z decyzją Komisji WE nr 2001/471/WE z 8 czerwca 2001 r., kierownicy zakładów mięsnych są zobowiązani do regularnych kontroli ogólnych warunków higienicznych produkcji, w tym także higieny procesu uboju. Można to wykonać m.in. badając jakość mikrobiologiczną tusz. W artykule przedstawiono krótki opis metody oraz wyniki jakości mikrobiologicznej tusz wieprzowych na podstawie wyników z 13 ubojni...
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