Volume 63 (2013) Issue: 2013 No#5-6

BEHAVIOR OF SALMONELLA TYPHIMURIUM IN PORK MINCED MEAT AND PORK SKIN AT DIFFERENT STORAGE TEMPERATURES

Author(s): KARABASIL N, TEODOROVIĆ V, DIMITRIJEVIĆ MIRJANA, PAVLIĆEVIĆ NATAŠA, KURELJUŠIĆ JASNA, ĐURIĆ SPOMENKA, SOČO IVAN, SAVIĆ RADOVANOVIĆ RADOSLAVA

Keywords:minced meat, pork, Salmonella, skin, temperature

Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5oC during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p<0.01). In minced meat, stored at +10 ± 1oC after 72 h, the number of Salmonella strain A was significantly higher (p<0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5oC during 72 h, the number of Salmonella of strains A and B decreased (p<0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1oC during 72 h, the number of Salmonella of strains A and C decreased (p<0.01), while for strain B, no statistically significant difference was determined (p>0.05).