Entity

Time filter

Source Type

San Lorenzo de El Escorial, Spain

Alvarez Rodriguez F.,Secciones de Anatomia Patologica y Microbiologia | Garcia Picazo L.,Secciones de Anatomia Patologica y Microbiologia | Callejo Perez P.,Secciones de Anatomia Patologica y Microbiologia | Burdaspal Moratilla A.,Secciones de Anatomia Patologica y Microbiologia | And 3 more authors.
Revista Espanola de Patologia | Year: 2014

During recent years, probably due to the economic crisis, there has been an increase in the consumption of minced beef in Spain. A study was carried out to determine the tissue and microbiological composition of the minced beef on sale. Seven packets were bought randomly from shops throughout the region of Madrid and their contents processed with formalin fixation and paraffin embedding and examined by optical microscopy to examine tissue composition and the state of preservation. A microbiological study was also carried out. We found that these meat products were of poor quality, badly preserved and frequently contaminated with faecal bacteria. © 2014 SEAP y SEC. Source

Discover hidden collaborations