FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS
SHERIFF, M., HOUSEIN, A., AIDEIA, H., NIAZY, Z. (1998). FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS. EKB Journal Management System, 46(4), 349-354. doi: 10.21608/vmjg.1998.377311
MONA M.A SHERIFF; AZZA HOUSEIN; HODA A. AIDEIA; ZEINAB M. NIAZY. "FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS". EKB Journal Management System, 46, 4, 1998, 349-354. doi: 10.21608/vmjg.1998.377311
SHERIFF, M., HOUSEIN, A., AIDEIA, H., NIAZY, Z. (1998). 'FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS', EKB Journal Management System, 46(4), pp. 349-354. doi: 10.21608/vmjg.1998.377311
SHERIFF, M., HOUSEIN, A., AIDEIA, H., NIAZY, Z. FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS. EKB Journal Management System, 1998; 46(4): 349-354. doi: 10.21608/vmjg.1998.377311

FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS

Veterinary Medical Journal (Giza)
Volume 46, Issue 4, October 1998, Page 349-354  XML PDF (1.77 MB)
DOI: 10.21608/vmjg.1998.377311
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Authors
MONA M.A SHERIFF* 1; AZZA HOUSEIN2; HODA A. AIDEIA2; ZEINAB M. NIAZY2
1Department Of Food Hygiene , Animal Health Research Institute , Ismailia
2Department Of Food Hygiene , Animal Health Research Institute ,Doki -Giza
Abstract
Three hundred random samples of meat products including (minced meat,beefburger,dry sausage,) collected from Giza markets allover the year were screened for determination of histamine, pH and Enterobacteriaceae. The obtained results revealed that low pH, high Enterobacteriaceae count and storage tepmerature of the samples have clear influence on histamine releasing. The different isoates recovered from the examined samples were identified as Citrobacter, enterobacter, Proteus morganii, Proteus vulgaris, providencia and E.coli. The highest frequency of microflora were protus morganii 56%, Proteus vulgaris 48% and E.coli 50% from dry sausage samples. The Public health significance and suggestive were discussed.
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