[Presence of salmonellae and coliform bacteria in ground meat and the sources of its contamination].

Studied were a total of 14,944 samples of minced meat for the presence of Salmonellae and 608 samples for establishing the coli-titer. Examined were also bacteriologically 5651 washing samples from the workers' hands, the machines, equipment and stock implements in the shops for the production of minced meat prior to starting work as well as 3721 washing samples from the same for the presence of coliforms. It was found that 1.