Bacteriological analysis of uncooked pork sausages in relation to public health.

One hundred and eighteen samples of uncooked pork sausages were analysed bacteriologically. The total aerobic plate count ranged from 1.8 x 10(8) to 9.2 x 10(8) CFU/g in the samples. High mean counts of Staphylococci, Enterococci, Micrococci, Bacillus cereus, Salmonella and Coliforms were observed. Staphylococcus aureus were encountered with count range 2.8 x 10(6) CFU/g to 7.4 x 10(6) CFU/g. The viable count of Escherichia coli ranged from 2.0 x 10(5) to 4.3 x 10(5) CFU/g. Clostridium perfringens were detected in 66.9% of samples with a count ranging from 3.9 x 10(2) to 1.1 x 10(7) Cl. perfringens/g. None of 118 samples contained Yersinia enterocolitica.