Microbial profiles of carcasses and minced meat from kangaroos processed in South Australia

International Journal of Food Microbiology

Volumn 123, Issue 1-2, 2008, Pages 88-92

  Holds, Geoff ^a   Pointon, Andrew ^a   Lorimer, Michelle ^a   Kiermeier, Andreas ^a   Raven, Geoff ^b   Sumner, John ^c  

^a SOUTH AUSTRALIAN RESEARCH AND DEVELOPMENT INSTITUTE   (Australia)

^b Meat Hygiene Unit   (Australia)

^c M and S Food Consultants Pty Ltd   (Australia)

Author keywords

Escherichia coli; Kangaroo carcasses; Minced kangaroo meat; Salmonella; Total viable counts

Indexed keywords

ARTICLE; AUSTRALIA; CARCASS; ESCHERICHIA COLI; FOOD ANALYSIS; KANGAROO; MEAT; MICROORGANISM; SALMONELLA;

ABDOMINAL CAVITY; ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD-PROCESSING INDUSTRY; HUMANS; MACROPODIDAE; MEAT PRODUCTS; SALMONELLA; SOUTH AUSTRALIA;

ESCHERICHIA COLI; MACROPODIDAE; SALMONELLA;

EID: 40249113015     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.12.007     Document Type: Article

References (8)

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