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