2017-09-132017-09-131987-12MESQUITA, Albenones José de; JÜRGENSEN, Claudio Armando. Staphylococcus e salmonella em envoltórios naturais salgados de bovinos empregados em embutidos. Anais da Escola de Agronomia e Veterinária, Goiânia, v. 17, n. 1, p. 23-35, jan./dez. 1987. Disponível em: <https://www.revistas.ufg.br/pat/article/view/2491/2465>.0100-218Xhttp://repositorio.bc.ufg.br/handle/ri/12452Thirty five samples of natural salted bovine casings collected in federally inspected meat processing plants, located in lhe municipality of Goiania, Goias, were examined, Toe bacteria count of Staphylococcus genus varied between 1.0 x 101 UFC/g to 1.0 x 106 UFC/g of natural casings. From lhe 24 bacteria of this genus isolated, only three presented phenotipic characteristics lhat sugest lhe species Staphylococcus aureus. From lhe 35 samples of natural salted bovine casings tested for bacteria of lhe Saimonella genus, only one was contamined (cecum) by this organism.porAcesso AbertoArtigo