The occurrence of Salmonella in prepared meats
Vol. 7 No. 1-2 (1947), ORIGINAL ARTICLE
Vol. 7 No. 1-2 (1947)

The occurrence of Salmonella in prepared meats

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1947.7.33168
Published 1947-01-23
Bruno Rangel Pestana
Instituto Adolfo Lutz, São Paulo, SP
Ettore Rugai
Instituto Adolfo Lutz, São Paulo, SP
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1.
Pestana BR, Rugai E. The occurrence of Salmonella in prepared meats. Rev Inst Adolfo Lutz [Internet]. 1947 Jan. 23 [cited 2024 Dec. 27];7(1-2):5-7. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/33168
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Abstract

Samples of various types of meat products from the retail market were examined for the presence of Salmonella, using the tetrathionate enrichement method of Kauffmann.

Of the 170 samples analyzed, 6 (3,52%) were found to contain Salmonella. The following types were isolated: S. anatum – 2; S. newport – 2; S. minnesota – 2
https://doi.org/10.53393/rial.1947.7.33168
PDF (Português (Brasil))

References

1. HORMAECH,E. & SALSAMENDI,R. - 1936- Arch, Urua, Med. Gil'. Y Esp.,9: 665.

2. RANGEL PESTANA,B. & RUGAI, E. - 1943- Rev. Inst. A. Lutz,3: 236

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Copyright (c) 1947 Instituto Adolfo Lutz Journal

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