COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS
YOUSSEF, H., HEFNAWY, Y., ABDEL RAHMAN, H. (1985). COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS. EKB Journal Management System, 15.1(29), 135-140. doi: 10.21608/avmj.1985.190796
H. YOUSSEF; Y. HEFNAWY; H. ABDEL RAHMAN. "COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS". EKB Journal Management System, 15.1, 29, 1985, 135-140. doi: 10.21608/avmj.1985.190796
YOUSSEF, H., HEFNAWY, Y., ABDEL RAHMAN, H. (1985). 'COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS', EKB Journal Management System, 15.1(29), pp. 135-140. doi: 10.21608/avmj.1985.190796
YOUSSEF, H., HEFNAWY, Y., ABDEL RAHMAN, H. COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS. EKB Journal Management System, 1985; 15.1(29): 135-140. doi: 10.21608/avmj.1985.190796

COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS

Assiut Veterinary Medical Journal
Article 18, Volume 15.1, Issue 29, September 1985, Page 135-140  XML PDF (1.2 MB)
Document Type: Research article
DOI: 10.21608/avmj.1985.190796
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Authors
H. YOUSSEF; Y. HEFNAWY; H. ABDEL RAHMAN
Abstract
Forty five samples of raw minced meat, fresh sausage, lunchon meat and basterma, collected from Assiut city markets, were examined for incidence and colony count of coagulase positive Staphylococci. The results revealed that coagulase positive Staphyloccocci was more frequently detected in raw minced meat (60%), followed by fresh sausage (40%), while the organism could not be detected in lunchon meat and basterma.
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