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Incidence of Salmonellae in Raw Meat and Poultry Samples in Retail Stores
B Swaminathan1, M A B Link1, J C Ayres1
1Department of Food Science, University of Georgia, Athens, Georgia 30602.
Abstract:
An examination of 142 samples of raw beef, pork, and poultry from five retail stores in Athens, Georgia, showed an overall incidence of 14.8% contamination by salmonellae. Pork samples had the maximum contamination (21.5%). Samples were obtained in lots of about 25 over a 6-week period and the extent of contamination by salmonellae in the products purchased every week fluctuated over a narrow range (12.5 - 19.2%). Higher levels of contamination were observed in samples purchased from two national supermarkets than in samples purchased from a regional supermarket, a local grocery store and one national supermarket. Salmonella typhimurium and Salmonella agona were the serotypes isolated most frequently from the samples.
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