ASSESSMENT OF MICROBIAL LOAD ON HYGIENICALLY SLAUGHTERED PIG CARCASSES

Authors

  • P Suresh Department of Veterinary Microbiology, Veterinary College and Research Institute, Namakkal - 637 002
  • S Malmarugan Department of Veterinary Microbiology, Veterinary College and Research Institute, Namakkal - 637 002

DOI:

https://doi.org/10.48165/

Keywords:

Pork samples, Fresh & chilled Microbial load

Abstract

A study was carried out to assess the Total Viable Count and E.coli count in both fresh and chilled (24 hrs) pork samples from 15 hygienically slaughtered pig carcasses. The results revealed that 24 hrs chilling mildly reduced the total viable count but there was good reduction in E.coli count. 

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References

Anon. (1980) Microbial ecology of foods. Vol. 2: Food Commodities. International commission on Microbiological specifications for foods, Academic press, NY.

APHA, 1976. Compendium of methods for Microbiological Examination of Foods, (Ed) M.L.Speck. American Public Health Association, Washington, DC.

APHA, 1984. Compendium of methods for Microbiological Examination of Foods, 2nd Edn.(Ed) M.L.Speck. American Public Health Association, Washington, DC.

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Nortje, G. L., Nel, L., Jordaan, E., Badenhorst, K., Goedhart, G., Holzapfel, W.H. and Grimbeek, R.J. (1990) J. Food Prot. 53, 411.

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Published

2009-12-15

Issue

Vol. 5 No. 2 (2009): The Indian Journal of Veterinary Sciences and Biotechnology (IJVSBT) (2009)

Section

Articles

License

Copyright (c) 2024 Indian Journal of Veterinary Sciences & Biotechnology

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Suresh , P., & Malmarugan, S. (2009). ASSESSMENT OF MICROBIAL LOAD ON HYGIENICALLY SLAUGHTERED PIG CARCASSES. Indian Journal of Veterinary Sciences and Biotechnology, 5(2), 39–40. https://doi.org/10.48165/
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