Hygienisk kvalitet hos svensk älgfärs med avseende främst på förekomst av koagulaspositiva stafylokocker och Escherichia coli

Abstract: In this study the hygienic quality of minced moose meat was examined with regard to the prevalence of different bacteria. The methods used are described in NMKL, "Nordic Method Committee for Food". The results show that the levels of Escherichia coli and coagulase positive staphylococci in the meat are too high. The reason for this might be environmental factors, such as high temperature and humidity during the time when the carcasses are hanging and when the meat is cut up.