Microbiological sampling of carcasses by excision or swabbing.

  title={Microbiological sampling of carcasses by excision or swabbing.},
  author={Colin O Gill and Tineke H. Jones},
  journal={Journal of food protection},
  volume={63 2},
Groups of 25 carcasses were obtained by random selection of carcasses at the end of each of eight commercial processes for the dressing or cooling of carcasses. Samples were collected from six groups of pig or beef carcasses by excision or swabbing with sponge, gauze, or cotton wool, with one sample obtained by each of the four methods from a separate, randomly selected site on each carcass. Total aerobic counts, coliforms, and Escherichia coli from each sample were enumerated. Values for the… CONTINUE READING

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