Occurrence of selected pathogenic microorganisms in raw and processed eggs of snails of the Cornu genus
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20 dic 2021
INFORMAZIONI SU QUESTO ARTICOLO
Categoria dell'articolo: Review article
Pubblicato online: 20 dic 2021
Pagine: 463 - 467
Ricevuto: 12 lug 2021
Accettato: 06 dic 2021
DOI: https://doi.org/10.2478/jvetres-2021-0060
Parole chiave
© 2021 M. Maćkowiak-Dryka et al. published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Level of contamination log10 (CFU/g) with bacteria of the Staphylococcus genus in common garden snail eggs, depending on production stage and origin species
| Raw material | Semi-finished product | Final product “Snail Eggs” (n=10) | |
|---|---|---|---|
| CAA (n=10eggs ) | 4.27 ± 0.01 | 4.17 ± 0.03 | Not |
| CAM (n=10eggs ) | 4.29 ± 0.004 | 4.14 ± 0.03 | detected |
The origin species and number of common garden snail egg samples in which Listeria spp_ were detected
| Raw material | Semi-finished product | Final product “Snail Eggs” (n=10) | |
|---|---|---|---|
| CAA eggs (n=10) | 4 | 8 | |
| CAM eggs (n=10) | 0 | 9 | 8 |