MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT | ||||
Veterinary Medical Journal (Giza) | ||||
Volume 42, Issue 2, April 1994, Page 99-105 PDF (2.23 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/vmjg.1994.371683 | ||||
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Author | ||||
K TOLBA* | ||||
Food Hygiene Department, Animal Health Research Institute, Doki, Giza, Egypt | ||||
Abstract | ||||
One hundred and sizty frozen meat, minced meat, Sausage, beefburger, basterma, luncheon, frankfurter and kofta (20 samples each) were examined for the presence or absence of microflora. Aerobic plate count, MPN of Coliforms and Staph. aureus count was investigated. Neither E. coli nor Salmonellae could be isolated. The public health importance of the isolated microorganisms as well as the suggestive measures to minimize microflora in processed meat products and also to safeguard consumers were mentioned. | ||||
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