Abstract
A total of 1,409 gram-negative bacterial colonies were randomly selected from 19 samples of fresh and spoiled ground beef plated on six media. Only 137 (9.7%) were oxidase negative, and 20 (14.6%) of these were Acinetobacter spp., all of which were recovered from fresh meat samples. The importance of this group in both fresh and spoiled beef is less than is generally believed.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference7 articles.
1. Evaluation of five miniaturized systems for identifying Enterobacteriaceae from stock cultures and raw foods;Cox N. A.;J. Food Prot.,1983
2. Dainty R. H. B. G. Shaw and T. A. Roberts. 1983. Microbial and chemical changes in chill-stored meats p. 151-178. In T. A. Roberts and F. A. Skinner (ed.) Food microbiology: advances and prospects. Academic Press Inc. (London) Ltd. London.
3. Meat spoilage and evaluation of the potential storage life of fresh meat;Gill C.;J. Food Prot.,1983
4. Holton J. 1983. A note on the preparation and use of a selective
5. Eosin-methylene Mandel et al. (9) blue MacConkey agar medium
Cited by
31 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献