A total of 286 samples of chopped meat were collected from meat shops in Tokyo. The viable bacterial count (72-hour value at 25°C) was in the order of 10
5 Or higher. It was 10
7 Or higher in almost 80% of the samples. Proteolytic bacteria occhpied almost 10% of all the viable bacteria. Fluorescent Pseudomonas was detected from all the samples, although rather low in count. In spite of such marked contamination, nothing abnormalw as revealed in the organoleptic test.
Salmonella was detected from 17.1% of the samples. Contamination with it was the most frequent in pork, but not so intense in chicken. The most predominant were serotype B and
Salmonella typhimurium. Almost 70% of the samples, particularly chicken samples, were contaminated with
Staphylococcus aureus.
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