Department of Veterinary Microbiology, Veterinary College and Research Institute, Namakkal - 637 002.
A study was carried out to assess the Total Viable Count and E. coli count in both fresh and chilled (24 hrs) pork samples from 15 hygienically slaughtered pig carcasses.The results revealed that 24 hrs chilling mildly reduced the total viable count but there was good reduction in E. coli count.
Pork samples, Fresh & chilled, Microbial load
