Related Experiment Video
Updated: Aug 10, 2026

09:01
Chronic Salmonella Infected Mouse Model
Published on: June 1, 2010
Update: prevalence of Salmonella in pork sausage
Journal of Animal Science
|July 1, 1984
Abstract:
One hundred seventy-five samples of fresh pork sausage representing thirty-five different commercial brands from six different retail stores were examined for the presence of salmonellae by standard enrichment, plating, biochemical and serological techniques. Contamination levels varied from 0 to 50% among stores and from 0 to 28% among brands. Prior research implied reduced prevalence of salmonellae in fresh pork sausage; however, these results indicate no variation in prevalence since 1969.
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