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Bacteriological analysis of uncooked pork sausages in relation to public health
N K Sharma1, J P Gill, D V Joshi
1Department of Veterinary Public Health & Epidemiology, College of Veterinary Science, Punjab Agricultural University, Ludhiana.
Abstract:
One hundred and eighteen samples of uncooked pork sausages were analysed bacteriologically. The total aerobic plate count ranged from 1.8 x 10(8) to 9.2 x 10(8) CFU/g in the samples. High mean counts of Staphylococci, Enterococci, Micrococci, Bacillus cereus, Salmonella and Coliforms were observed. Staphylococcus aureus were encountered with count range 2.8 x 10(6) CFU/g to 7.4 x 10(6) CFU/g. The viable count of Escherichia coli ranged from 2.0 x 10(5) to 4.3 x 10(5) CFU/g. Clostridium perfringens were detected in 66.9% of samples with a count ranging from 3.9 x 10(2) to 1.1 x 10(7) Cl. perfringens/g. None of 118 samples contained Yersinia enterocolitica.