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⁺⁻
Ettore Rugai⁺⁻

Bruno Rangel Pestana

Instituto Adolfo Lutz, São Paulo, SP

Ettore Rugai

Instituto Adolfo Lutz, São Paulo, SP

PDF (Português (Brasil))

How to Cite

1.

Pestana BR, Rugai E. The occurrence of Salmonella in prepared meats. Rev Inst Adolfo Lutz [Internet]. 1947 Jan. 23 [cited 2024 Jul. 3];7(1-2):5-7. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/33168

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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