The E. coli O157 occurrence in 48 samples of minced beef intended
for preparation of sausage batter i.e. before the addition
of additives and spices was 6.2% (Table 2). Those samples regularly
(87.5%) contained generic E. coli, whilst average Enterobacteriaceae
and TVC counts were 2.4 log10CFU/g and 2.7 log10CFU/g,
respectively.
The occurrence of E. coli O157 in samples of the complete sausage
batter i.e. after addition of additives and spices to the minced
meat was 2.1% (Table 2). Majority of the batter samples (70.8%)
contained generic E. coli, whilst average Enterobacteriaceae and
TVC counts were 1.3 log10CFU/g and 3.9 log10CFU/g, respectively