Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures
Preživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturama
2013
Аутори
Karabasil, NedjeljkoTeodorović, Vlado
Dimitrijević, Mirjana
Pavlićević, Nataša
Kureljušić, Jasna
Đurić, Spomenka
Sočo, Ivan
Savić Radovanović, Radoslava
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5°C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p lt 0.01). In minced meat, stored at +10 ± 1°C after 72 h, the number of Salmonella strain A was significantly higher (p lt 0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p lt 0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p lt 0.01), while for strain... B, no statistically significant difference was determined (p>0.05).
Salmonele predstavljaju važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Samim tim, za efektivnu kontrolu ovog patogena svaka karika u lancu hrane ima svoj značaj. Cilj ovog rada je bio da se ispita promena broja Salmonella Typhimurium, sojeva poreklom iz klanice i kliničkog/ humanog materijala, u mlevenom mesu i koži svinja pri različitim temperaturama hlađenja i vremenu skladištenja, radi boljeg poznavanja pojedinih kritičnih mesta u lancu hrane. U mlevenom mesu, skladištenom pri +4 ± 0.5°C u toku 72 h, broj salmonela sva tri ispitivana soja (Salmonella Typhimurium soj A, B, C) je opadao (p lt 0.01). U mlevenom mesu skladištenom pri +10 ± 1°C posle 72h broj salmonela soja A je značajno veći u odnosu na inicijalni broj (p lt 0.01), dok kod sojeva B i C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +4 ± 0.5°C u toku 72 h, broj salmonela soja A odnosno B je opadao (p lt 0.01), dok kod soja C nije utvrđena statistički... značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +10 ± 1°C u toku 72 h, broj salmonela soja A odnosno C je opadao (p lt 0.01), dok kod soja B, nije utvrđena statistički značajna razlika (p>0.05).
Кључне речи:
minced meat / pork / Salmonella / skin / temperatureИзвор:
Acta Veterinaria-Beograd, 2013, 63, 5-6, 655-663Издавач:
- Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
DOI: 10.2298/AVB1306655K
ISSN: 0567-8315
WoS: 000329380800015
Scopus: 2-s2.0-84894302155
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Karabasil, Nedjeljko AU - Teodorović, Vlado AU - Dimitrijević, Mirjana AU - Pavlićević, Nataša AU - Kureljušić, Jasna AU - Đurić, Spomenka AU - Sočo, Ivan AU - Savić Radovanović, Radoslava PY - 2013 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/984 AB - Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5°C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p lt 0.01). In minced meat, stored at +10 ± 1°C after 72 h, the number of Salmonella strain A was significantly higher (p lt 0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p lt 0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p lt 0.01), while for strain B, no statistically significant difference was determined (p>0.05). AB - Salmonele predstavljaju važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Samim tim, za efektivnu kontrolu ovog patogena svaka karika u lancu hrane ima svoj značaj. Cilj ovog rada je bio da se ispita promena broja Salmonella Typhimurium, sojeva poreklom iz klanice i kliničkog/ humanog materijala, u mlevenom mesu i koži svinja pri različitim temperaturama hlađenja i vremenu skladištenja, radi boljeg poznavanja pojedinih kritičnih mesta u lancu hrane. U mlevenom mesu, skladištenom pri +4 ± 0.5°C u toku 72 h, broj salmonela sva tri ispitivana soja (Salmonella Typhimurium soj A, B, C) je opadao (p lt 0.01). U mlevenom mesu skladištenom pri +10 ± 1°C posle 72h broj salmonela soja A je značajno veći u odnosu na inicijalni broj (p lt 0.01), dok kod sojeva B i C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +4 ± 0.5°C u toku 72 h, broj salmonela soja A odnosno B je opadao (p lt 0.01), dok kod soja C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +10 ± 1°C u toku 72 h, broj salmonela soja A odnosno C je opadao (p lt 0.01), dok kod soja B, nije utvrđena statistički značajna razlika (p>0.05). PB - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd T2 - Acta Veterinaria-Beograd T1 - Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures T1 - Preživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturama VL - 63 IS - 5-6 SP - 655 EP - 663 DO - 10.2298/AVB1306655K ER -
@article{ author = "Karabasil, Nedjeljko and Teodorović, Vlado and Dimitrijević, Mirjana and Pavlićević, Nataša and Kureljušić, Jasna and Đurić, Spomenka and Sočo, Ivan and Savić Radovanović, Radoslava", year = "2013", abstract = "Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5°C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p lt 0.01). In minced meat, stored at +10 ± 1°C after 72 h, the number of Salmonella strain A was significantly higher (p lt 0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5°C during 72 h, the number of Salmonella of strains A and B decreased (p lt 0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1°C during 72 h, the number of Salmonella of strains A and C decreased (p lt 0.01), while for strain B, no statistically significant difference was determined (p>0.05)., Salmonele predstavljaju važnije patogene, a meso svinja jedan je od glavnih izvora infekcije potrošača. Samim tim, za efektivnu kontrolu ovog patogena svaka karika u lancu hrane ima svoj značaj. Cilj ovog rada je bio da se ispita promena broja Salmonella Typhimurium, sojeva poreklom iz klanice i kliničkog/ humanog materijala, u mlevenom mesu i koži svinja pri različitim temperaturama hlađenja i vremenu skladištenja, radi boljeg poznavanja pojedinih kritičnih mesta u lancu hrane. U mlevenom mesu, skladištenom pri +4 ± 0.5°C u toku 72 h, broj salmonela sva tri ispitivana soja (Salmonella Typhimurium soj A, B, C) je opadao (p lt 0.01). U mlevenom mesu skladištenom pri +10 ± 1°C posle 72h broj salmonela soja A je značajno veći u odnosu na inicijalni broj (p lt 0.01), dok kod sojeva B i C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +4 ± 0.5°C u toku 72 h, broj salmonela soja A odnosno B je opadao (p lt 0.01), dok kod soja C nije utvrđena statistički značajna razlika (p>0.05). Na koži svinja, skladištenoj pri +10 ± 1°C u toku 72 h, broj salmonela soja A odnosno C je opadao (p lt 0.01), dok kod soja B, nije utvrđena statistički značajna razlika (p>0.05).", publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd", journal = "Acta Veterinaria-Beograd", title = "Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures, Preživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturama", volume = "63", number = "5-6", pages = "655-663", doi = "10.2298/AVB1306655K" }
Karabasil, N., Teodorović, V., Dimitrijević, M., Pavlićević, N., Kureljušić, J., Đurić, S., Sočo, I.,& Savić Radovanović, R.. (2013). Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures. in Acta Veterinaria-Beograd Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 63(5-6), 655-663. https://doi.org/10.2298/AVB1306655K
Karabasil N, Teodorović V, Dimitrijević M, Pavlićević N, Kureljušić J, Đurić S, Sočo I, Savić Radovanović R. Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures. in Acta Veterinaria-Beograd. 2013;63(5-6):655-663. doi:10.2298/AVB1306655K .
Karabasil, Nedjeljko, Teodorović, Vlado, Dimitrijević, Mirjana, Pavlićević, Nataša, Kureljušić, Jasna, Đurić, Spomenka, Sočo, Ivan, Savić Radovanović, Radoslava, "Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures" in Acta Veterinaria-Beograd, 63, no. 5-6 (2013):655-663, https://doi.org/10.2298/AVB1306655K . .