Table 3.
Prevalence of Salmonella in mixture of ground pork meat and fat, product at the end of acidification, sausages at the end of ripening and environments of sausages processing plants.
| Plant | RM | PA | SR | SCM | SNCM | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Positive/total | % | Positive/total | % | Positive/total | % | Positive/total | % | Positive/total | % | |
| S1 | 6/10 | 60 | 6/10 | 60 | 0/10 | 0 | 2/12 | 16.7 | 2/12 | 16.7 |
| S2 | 0/10 | 0 | 0/10 | 0 | 0/10 | 0 | 0/12 | 0 | 0/12 | 0 |
| S3 | 2/10 | 20 | 4/10 | 40 | 1/10 | 10 | 2/12 | 16.7 | 1/12 | 8.3 |
| S4 | 4/10 | 40 | 2/10 | 20 | 0/10 | 0 | 0/12 | 0 | 0/12 | 0 |
| S5 | 0/10 | 0 | 0/10 | 0 | 0/10 | 0 | 0/12 | 0 | 0/12 | 0 |
| Total | 12/50 | 24 | 12/50 | 24 | 1/50 | 2 | 4/60 | 6.6 | 3/60 | 5 |
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.