A particular alteration in cooked and refrigerated pork meat is here described. The bacteria responsible has been identified as a pigmented Serratia marcescens strain. Results related to the growth in vitro and on different foods showed that, only alter prolonged incubation at + 10°C, can the organism reach a high concentration so as to produce its red pigment. This suggests a postprocess contamination of the above meat-product as well as a prolonged temperature abuse.
Accertamenti su Serratia marcescens isolata da carne suina cotta e refrigerata
ZIINO, Graziella;GIUFFRIDA, Alessandro;PANEBIANCO, Antonio
2010-01-01
Abstract
A particular alteration in cooked and refrigerated pork meat is here described. The bacteria responsible has been identified as a pigmented Serratia marcescens strain. Results related to the growth in vitro and on different foods showed that, only alter prolonged incubation at + 10°C, can the organism reach a high concentration so as to produce its red pigment. This suggests a postprocess contamination of the above meat-product as well as a prolonged temperature abuse.File in questo prodotto:
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