ground meat

Ground meat

Schweinehack

ground meat dry rice liver bone meal corn oil

Hackfleisch trockenen Reis Leber Knochenmehl Maisöl

Ground meat

Rinderhackfleisch

Ground meat

Gehacktes

beef ground meat

Rindfleisch Hackfleisch

Results Meat Survey A total of 262 fresh meat samples were included in this study (mean weight 11.9 g). The type of meat was chicken (n = 89, 34.0%), beef (n = 85, 32.4%), pork (n = 57, 21.8%), mixed or ground meat (n = 22, 8.4%), and other types of meat (n = 9, 3.4%). Phenotypic screening initially identified 112 samples containing possible ESBL producers. Genotypic confirmation identified 79 (30.2%) ESBL-producing samples. Some samples contained >1 type of ESBL gene. Prevalence of ESBL genes differed among the 4 meat groups: 71 (79.8%) in chicken, 4 (4.7%) in beef, 1 (1.8%) in pork, 2 (9.1%) in mixed or ground meat, and 1 (11.1%) in other types of meat. ESBL gene prevalence was significantly higher in chicken (p

Ergebnisse Meat Umfrage insgesamt 262 Frischfleisch-Proben wurden in die Studie eingeschlossen (mittleres Gewicht 11,9 g). Die Art des Fleisches war Huhn (n = 89, 34,0%), Rindfleisch (n = 85, 32,4%), Schweinefleisch (n = 57, 21,8%), gemischt oder Hackfleisch (n = 22, 8,4%) und andere Arten von Fleisch (n = 9, 3,4%). Phänotypische Screening zunächst 112 Proben, die mögliche ESBL Produzenten identifiziert. Genotypische Bestätigung identifizierten 79 (30,2%) ESBL-produzierenden Proben. Einige Proben enthielten> 1 Art der ESBL-Gen. Prävalenz von ESBL-Gene unterschieden zwischen den 4 Fleisch Gruppen: 71 (79,8%) in Huhn, 4 (4,7%) in Rindfleisch, 1 (1,8%) in Schweinefleisch, 2 (9,1%) in einer gemischten oder Hackfleisch, und 1 (11,1 %) in anderen Arten von Fleisch. ESBL-Gen-Prävalenz war signifikant höher bei Hühnern (p

Ground meat

Lammhackfleisch

Whale Meat in Sausages and Ground Meat

Walfleisch in Würste und Hackfleisch