PROBABLE OCCURANCE OF PUTREFACTIVE ANAEROBES IN SOME MEAT PRODUCTS | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 17, Volume 9, Issue 17.18, January 1982, Page 97-102 PDF (1.45 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1982.191557 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| H. YOUSSEF | ||||
| Dept. of Meat Hygiene, Faculty of vet. Med., Assiut University | ||||
| Abstract | ||||
| Study on the prevalence of putrefactive anaerobic spores of 76 samples of some meat products from several supermarkets in Munich city, western Germany were investigated and pointed that the level of contamination was low. Isolation of Clostridium botul inum failed to be detected in the examined samples. The types of clostridia isolated were: sporogenes, histolyticum, sordelli, fallax and carnis. Thermal p < /strong>rocessing of frankfurters sausage ( internal temp. 65.5°C ) had an effect on reducing the spore count. Cold storage of frankfurters (4°C) had more effect on slowing the rate of the growth of putrefactive anaerobic spores than storage at room temperature (20°C). | ||||
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