Comparison of the Microbiological Quality of Chinese and Non-Chinese Barbecued Meats obtained from Edmonton Retail Outlets

A total of 138 Chinese-style barbecued meat samples, collected during the winter and summer months from four retail outlets in Edmonton, were studied for the presence of coliforms, standard plate count, moulds and yeasts, coagulase-positive staphylococci, faecal streptococci, C. perfringens, and sal...

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Veröffentlicht in:	Canadian journal of public health 1976-11, Vol.67 (6), p.485-488
Hauptverfasser:	TIWARI, N.P., KADIS, V.W., KEMP, G.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Alberta China Cooking Food Food availability Food contamination Food Microbiology Food Preservation Health hazards Meat Meats Public health Retail outlets Summer Winter Yeasts
Online-Zugang:	Volltext
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