The occurrence of Salmonella in prepared meats

  • Bruno Rangel Pestana Instituto Adolfo Lutz, São Paulo, SP
  • Ettore Rugai Instituto Adolfo Lutz, São Paulo, SP

Abstract

Samples of various types of meat products from the retail market were examined for the presence of Salmonella, using the tetrathionate enrichement method of Kauffmann.Of the 170 samples analyzed, 6 (3,52%) were found to contain Salmonella. The following types were isolated: S. anatum – 2; S. newport – 2; S. minnesota – 2
Published
1947-01-23
How to Cite
Pestana, B. R., & Rugai, E. (1947). The occurrence of Salmonella in prepared meats. Revista Do Instituto Adolfo Lutz, 7(1-2), 5-7. Retrieved from https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/33168
Issue
Vol. 7 No. 1-2 (1947)
Section
ORIGINAL ARTICLE

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