Salmonella in various types of meat products
Curi de Montbrun, S.E.; Ciecarelli, A.S.
Boletin de la Oficina Sanitaria Panamericana. Pan American Sanitary Bureau 87(3): 224-231
1979
ISSN/ISBN: 0030-0632 PMID: 159063 Document Number: 143697
Salmonella was investiged in certain meat and fish products obtained from markets of Mendoza, Argentina. Fifty samples each of fresh salami, bologna, sausage, mortadela, dried salami, ham, salt cured ham and fish filets were examined. Salmonella were isolated from the foods in the following order of frequency: fresh salami (22%, 6 serotypes); bologna and sausage (16%, 7 serotypes); salt cured ham (10%, 5 serotypes); dried salami (8%, 3 serotypes); fish filets (6%, 3 serotypes); ham (4%, 2 serotypes). The order of frequency of the isolated serotypes was: S. newport, S. anatum, S. typhimurium, S. derby, S. enteritidis, S. cholerae-suis and S. abortus equi.