Table 2.
Distribution of Salmonella serotypes and pulsotypes in samples of ground pork meat and fat, product at the end of acidification, sausages at the end of ripening and environmental samples of the processing plants. For samples of sausages at the end of ripening physico-chemical parameters and ripening duration (days) are shown.
| Plant | Sampling day | GM | PA | SR | SCM | SNCM | |||
|---|---|---|---|---|---|---|---|---|---|
| Salmonella serotype/pulsotype | Salmonella serotype/pulsotype | Salmonella serotype/pulsotype | pH mean (range) | aw mean (range) | Ripening duration, days | Salmonella serotype/pulsotype | Salmonella serotype/pulsotype | ||
| S1 | 1 | Typhimurium /Typh1 | Typhimurium /Typh1 | - | 5.46 (5.38-5.56) | 0.895 (0.890-0.893) | 20 | Typhimurium/Typh1 | - |
| 2 | Rissen/Riss1 | Rissen /Riss1 | - | 5.44 (5.38-5.51) | 0.902 (0.899-0.909) | 19 | - | Rissen/Riss1 | |
| S2 | 1 | - | - | - | 5.70 (5.49-6.20) | 0.901 (0.897-0.900) | 20 | - | - |
| 2 | - | - | - | 5.32 (5.10-5.43) | 0.909 (0.901-0.919) | 14 | - | - | |
| S3 | 1 | - | - | - | 5.44 (5.39-5.47) | 0.902 (0.900-0.905) | 18 | - | - |
| 2 | Give/Give1 | Derby/Der1 | Derby/Der1 | 5.39 (5.10-5.49) | 0.922 (0.914-0.941) | 14 | Derby/Der1 | Derby/Der1 | |
| S4 | 1 | 4,[5],12:i:—/Monof1 | 4,[5],12:i:—/Monof1 | - | 5.25 (5.05-5.82) | 0.945 (0.939-0.950) | 9 | - | - |
| 2 | Derby/Der2 | Derby/Der2 | - | 4.94 (4.91-4.96) | 0.945 (0.938-0.950) | 13 | - | - | |
| S5 | 1 | - | - | - | 5.63 (5.50-5.81) | 0.860 (0.818-0.889 | 21 | - | - |
| 2 | - | - | - | 5.39 (5.29-5.53) | 0.918 (0.901-0.927) | 14 | - | - | |
RM: mixture of ground pork meat and fat; PA: product at the end of acidification; SR: sausages at the end of ripening; SC: surfaces in contact with meat; SNC: surfaces not in contact with meat.