INCIDENCE OF CLOSTRIDIUM PERFRINGENS IN MEAT PRODUCTS IN ASSIUT CITY
YOUSSEF, H. (1984). INCIDENCE OF CLOSTRIDIUM PERFRINGENS IN MEAT PRODUCTS IN ASSIUT CITY. EKB Journal Management System, 12.1(23), 144-148. doi: 10.21608/avmj.1984.190911
H. YOUSSEF. "INCIDENCE OF CLOSTRIDIUM PERFRINGENS IN MEAT PRODUCTS IN ASSIUT CITY". EKB Journal Management System, 12.1, 23, 1984, 144-148. doi: 10.21608/avmj.1984.190911
YOUSSEF, H. (1984). 'INCIDENCE OF CLOSTRIDIUM PERFRINGENS IN MEAT PRODUCTS IN ASSIUT CITY', EKB Journal Management System, 12.1(23), pp. 144-148. doi: 10.21608/avmj.1984.190911
YOUSSEF, H. INCIDENCE OF CLOSTRIDIUM PERFRINGENS IN MEAT PRODUCTS IN ASSIUT CITY. EKB Journal Management System, 1984; 12.1(23): 144-148. doi: 10.21608/avmj.1984.190911

INCIDENCE OF CLOSTRIDIUM PERFRINGENS IN MEAT PRODUCTS IN ASSIUT CITY

Assiut Veterinary Medical Journal
Article 19, Volume 12.1, Issue 23, May 1984, Page 144-148  XML PDF (1.15 MB)
Document Type: Research article
DOI: 10.21608/avmj.1984.190911
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Author
H. YOUSSEF
Abstract
A total of 104 specimens of raw manufactured minced meat, fresh sausage, lunchon meat and cured meat were bacteriologically examin ed for Clostridium perfringens. The results revealed that C. perfrin gens was more frequently detected in raw manufactured minced meat (77.1%) followed by fresh sausage (25%) and lastly lunchon meat (8.3%). C. perfringens cannot be detected in cured meat. Most probable number (MPN) of C. perfringens ranged from 11 to 20/g in largest number of raw manufactured minced meat; while in fresh sausage and lunchon meat MPN was significantly low, Raw manufactured minced meat if improperly handled and treated with insufficient heating, provide a mean for transmission of C. perfringens to the consumer.
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