Rischio microbiologico associato alla produzione di salsicce suine: Risultati di un'indagine annuale

From January 1999 to March 2000, 129 fresh pork sausages were tested for total coliforms, termotolerant coliforms, E. coli, Salmonella enterica, L. monocytogenes, E. coli O157, and Y. enterocolitica. Total coliforms count was lower than 10 3 CFU/g in 77.5% of the samples, and in 87.6% of the samples termotolerant coliforms did not exceed 10 2 CFU/g. In 97.7% of the specimens E. coli count ranged from <10 to 70 CFU/g. S. enterica was detected in 13.2% of the sausages. S. derby, S. typhimurium DT104 (R-type ACCzSSuT), and S. bredeneywere the serotypes more frequently isolated. L. monocytogenes was isolated in 49.6% of the samples and serotype 0:1 was more common than serotype 0:4. One pork sausage (0.8%) was contaminated by a non Verocytotoxin-producing, eae negative E. coli O157 strain. In two specimens (1.6%) Y. enterocolitica serotype 0:9 was detected.