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Prevalence of Salmonella and Staphylococcus aureus in chorizo and longaniza

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Author(s): Refugio Torres-Vitela | Verónica Navarro-Hidalgo | Angélica Villarruel-López | Ángeles Olea-Rodríguez

Journal: Nacameh
ISSN 2007-0373

Volume: 5;
Issue: Suplement;
Start page: S96;
Date: 2011;
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Keywords: Salmonella spp | S. aureus | Meat products | Chorizo | Longaniza

ABSTRACT
Epidemiological research in developed and developing countries, had found meat products as the principal cause for foodbourne diseases. In addition, Salmonella and Staphyococcus aureus are well known pathogens for their mayor impact in public health. The objective for the present study consisted on determinate the sanitary quality from chorizo and longaniza samples from several butcheries in Guadalajara, Jalisco, Mexico. Samples of chorizo (50) and longaniza (50) were obtained from different points in Guadalajara metropolis. Presence of Salmonella and recounts for S. aureus were tested in 25 g samples. Procedure was followed according Mexican NOM 145-SSA1-1995 methods. In chorizo, 18 samples were positive to Salmonella. The count of S. aureus showed a mean of 24,600 UFC/g. On the other hand, 24 samples of longaniza were positive to Salmonella spp. In this case, the mean of S. aureus was 7,800 UFC/g. The serotypes of Salmonella spp were: Derby (30%), Adelaile (17%), Azteca (15%), Infantis (15%), Muenster(10%) y Anatum (13 %). The high positivity of Salmonella spp. and S. aureus is a potential hazard to consumers.
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