Study on chemical changes and microbial contamination on cooked meat presented in some local restaurants in Basrah Governorate | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 31, Volume 57, Issue 1, 2019, Page 309-314 PDF (484.92 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2019.115383 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Ghaidda ALI Makki 
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| Department of Animal Production, Faculty of Agriculture, University of Basra. Iraq. | ||||
| Abstract | ||||
| The present study aimed at studying the bacterial and bacterial contamination of cooked meat in some of the restaurants of Basrah governorate in four regions (Algeria, Hayaniya, Republic and the region of five miles) by measuring the percentage of free fatty acids andperoxide and microbial pollution, which includes total numbers of bacteria, Alklun bacteria, Staphylococcus aureus. The results of the study showed that the highest mean of the peroxid number was the sample of the plank which reached (3.30, 3.87, 3.23, 2.74) In the Algiers region and five miles, Hayaniya and El Gomhouria, respectively. And the highest mean was 2.15 for the sample of Alkz in the region of Algeria, while the lowest average of 0.02 for the area of Hayaniya for the same sample. The preparation of total bacteria and coliform bacteria total 200 * 102 and 150 * 102 in the area of five miles where it was related to the results of the limits of the microbial specifications of the year 2000 To the prescribed limit | ||||
| Keywords | ||||
| التلوث الميکروبيولوجى; اللحوم الحمراء; التزنخ التاکسي; رقم البيروکسيد | ||||
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