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The bacteriological quality of minced beef in the U.K.

Published online by Cambridge University Press:  19 October 2009

T. A. Roberts ,
C. R. Britton  and
W. R. Hudson
T. A. Roberts
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY, U.K.
C. R. Britton
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY, U.K.
W. R. Hudson
Affiliation:
Agricultural Research Council, Meat Research Institute, Langford, Bristol BS18 7DY, U.K.
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Summary

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Minced (ground) beef from three supermarkets, three intermediate-sized chain butchers and three small family butchers in each of three geographical areas was examined three times in warm weather and three times in cool. The total viable count (37 and 20°C), numbers of Enterobacteriaceae (37 and 17°C), and presumptive coliforms did not differ significantly between shop type or season. Statistically significant differences in numbers of faecal Streptococci, Staphylococcus aureus and Clostridium perfringens were too small to be of commercial importance, or diagnostic value.

Information

Type
Research Article
Information
Journal of Hygiene , Volume 85 , Issue 2 , October 1980 , pp. 211 - 217
Copyright
Copyright © Cambridge University Press 1980

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