Abstract
The quantification of microorganisms present in food samples is an important step to assess the risk to consumers. The number of salmonellae in 20 positive samples of minced pork was determined by the Most Probable Number method. Counts ranging between <3 and 240 cfu.g-1 were found in the analyzed samples.
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APA
Borowsky, L. M., Schmidt, V., & Cardoso, M. (2007). Estimation of most probable number of Salmonella in minced pork samples. Brazilian Journal of Microbiology, 38(3), 544–546. https://doi.org/10.1590/S1517-83822007000300030
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