| publication name | Pathogenic-Microorganisms-in-Meat-Products |
|---|---|
| Authors | Fahim Aziz Eldin Shaltout, Abdelazez Ahmed Helmy Barr& Mohamed Elsayed Abdelaziz |
| year | 2022 |
| keywords | ready –to- eat, launchon, kofta, frankfurter, salmonlla, E.coli, coliform. |
| journal | Global Journal of Medical Research: C Microbiology and Pathology |
| volume | 22 |
| issue | 1 |
| pages | 32-41 |
| publisher | Global Journals |
| Local/International | International |
| Paper Link | https://globaljournals.org/GJMR_Volume22/5-Pathogenic-Microorganisms-in-Meat-Products.pdf |
| Full paper | download |
| Supplementary materials | Fahim Aziz Eldin Mohamed Shaltout_5-Pathogenic-Microorganisms-in-Meat-Products.pdf |
Abstract
The meat products such as sausage, beef burger and luncheon are gaining popularity because ready to eat meat products are highly demanded due to their high biological value, reasonable price, agreeable taste and easily serving. So, this study was done to evaluate the pathogenic microorganisms in the examined meat products (lanchoun, beef burger, kofta and Frankforter) which were collected from different markets in Elgharbia governorate.the obtained results in the present study indicated that the mean valueTotal aeorobic bacterial count were 3.2X105 ±2.5X105 , 4.2X105 ±1.3X105 , 2.5X104 ±2.2X103 and 4.9X104 ±1.2X103 respectively.also, the mean value in Total psychrotrophic count 5.9X102 ±2.7X10ab and 2.4X103 ±1.9X102a respectively.Total enterobacteriacea count mean value were as follow 1.3X103 ±1.03X102a, 1.0X103 ±2.7X102a, 5.5X102 ±1.2 X102a and 3.4X102 ±1.1X10a respectively. Keywords: ready –to- eat, launchon, kofta, frankfurter, salmonlla, E.coli, coliform. GJMR-C Classification: DDC Code: 628.161 LCC Code: QR105.5