| Abstract: | Over a 3-week period, samples of fresh, chopped, pork meat were taken every morning and afternoon from 50 meat stalls. Microbiological examination revealed that the samples had (c.f.u./g): total microbes, 1×103 to 2.14×106; mean probable numbers of coliforms and Escherichia coli, 1.51×103 to 1.15×104; and yeasts and moulds, 0 to 1.28×104. Salmonella, found in 32 samples from 21 stalls, were serotyped as B (three samples), C1 (four) or E (25). No Campylobacter were found. Because microbial growth and/or contamination of the meat occurred during the day, samples taken in the afternoon had greater total counts (P<0.05) and contained detectable numbers of Salmonella more frequently (42% versus 22%) than those taken in the morning.The author is with the Department of Biology and Chemistry, City Polytechnic of Hong Kong, 83 Tat Chee Ave, Kowloon, Hong Kong |
