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Preživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturama

dc.creatorKarabasil, Neđeljko
dc.creatorTeodorović, Vlado
dc.creatorDimitrijević, Mirjana
dc.creatorPavlićević, Nataša
dc.creatorKureljušić, Jasna
dc.creatorĐurić, Spomenka
dc.creatorSočo, Ivan
dc.creatorSavić-Radovanović, Radoslava
dc.date.accessioned2020-06-03T13:40:30Z
dc.date.available2020-06-03T13:40:30Z
dc.date.issued2013
dc.identifier.issn0567-8315
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/984
dc.description.abstractSalmonella 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).en
dc.description.abstractSalmonele 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).sr
dc.publisherUniverzitet u Beogradu - Fakultet veterinarske medicine, Beograd
dc.rightsopenAccess
dc.sourceActa veterinaria - Beograd
dc.subjectminced meaten
dc.subjectporken
dc.subjectSalmonellaen
dc.subjectskinen
dc.subjecttemperatureen
dc.titleBehavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperaturesen
dc.titlePreživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturamasr
dc.typearticle
dc.rights.licenseARR
dcterms.abstractПавлићевић, Наташа; Карабасил, Неђељко; Димитријевић, Мирјана; Савић-Радовановић, Радослава; Ђурић, Споменка; Курељушић, Јасна; Теодоровић, Владо; Сочо, Иван;
dc.citation.volume63
dc.citation.issue5-6
dc.citation.spage655
dc.citation.epage663
dc.citation.other63(5-6): 655-663
dc.citation.rankM23
dc.identifier.wos000329380800015
dc.identifier.doi10.2298/AVB1306655K
dc.identifier.scopus2-s2.0-84894302155
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/1493/983.pdf
dc.identifier.rcubconv_818
dc.type.versionpublishedVersion


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