Anaerobic and aerobic psychrotrophic organisms in some meat products.
Abstract: A total of 40 samples of each minced meat and sausage were collected from markets and butcher’s shops in Cairo and north Sinai Governorate. The samples were examined for psychrotrophic count; Pseudomonas count, total anaerobic count and Clostridium perfringens count at 4°C. The mean values of the aforementioned microbiological analysis for (minced meat and sausage) were (11.2 x 105, 5.4 x 105), (3.1 x 105, 5.8 x 104), (6.1 x 104, 5.2 x 103) and (8.2 x 102, 1.8 x 102), respectively. The incidences of isolated Pseudomonas species were 62.5% and 50% for minced meat and sausage samples, respectively. Achromobacter, Enterobacteriaceae (Hafnia, Serratia), Bacillus species, Micrococci and Staphylococci were also isolated at chilling temperature. The identified Pseudomonas species from minced meat and sausage were P. aerogenosa, P. putida, P. fluorescence, P. alcaligenes, P. fragi, P. aureofaciens, P. resicularrs, P. diminuta and P. stutzori. The incidence of Clostridium perfringens in minced meat was 40% while it was 15% in sausage samples. The Pseudomonas and C. perfringens were significantly (P < 0.05) increased the TBA value and TVB-N in stored minced meat at 4°C for 8 days storage period..
Publication year 2002
Organization Name
Country Egypt
City القاهرة
serial title مجلة بنى سويف الطبية البيطرية
Volume 12 .
Department Bacteriology
Author(s) from ARC
Agris Categories Food contamination and toxicology
AGROVOC
TERMS		 Anaerobiosis. Enterobacter. Identification. Microbiological analysis. Minced meat. Pseudomonas. Sausages.
Proposed Agrovoc aerobic bacteria;anaerobic bacteria;
Publication Type Journal
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