Microbiology of beef sausages at retail in Australia

D. Hamilton, G. Holds, Michelle Lorimer, A. Pointon, J. Sumner

Research output: Contribution to journalArticle

Abstract

In a survey of beef sausages purchased from butcher shops and supermarkets in the capital cities of each mainland state, Mean Total Viable Counts (TVC) were significantly higher (p<0.001) on sausages purchased from butcher shops (5.96 log10 cfu/g) than on those purchased from supermarkets (4.27 log10 cfu/g). E. coli was isolated from 6/10 (60%) samples from butcher shops with positive samples having a mean concentration of 0.70 log 10 cfu/g. In supermarket samples, E. coli was detected in 7/43 (16%) samples, with positive samples having a mean concentration of 0.51 log 10 cfu/g. For supermarket samples the mean shelf life remaining when product was tested was 3.8 days with a range of 15 to -2 days.

LanguageEnglish
Pages532-533
Number of pages2
JournalFood Australia
Volume61
Issue number12
Publication statusPublished - 1 Dec 2009
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Hamilton, D., Holds, G., Lorimer, M., Pointon, A., & Sumner, J. (2009). Microbiology of beef sausages at retail in Australia. Food Australia, 61(12), 532-533.