Microbiological evalution of some new poultry Meat Products
Abstract: Forty random samples of poultry meat products representing 20 each of cordon bleu and kiev (10 each of raw and cooked " sandwich" ) were collected from different supermarkets and fast food restaurants at Cairo and Giza governorates. Microbiological evaluation was done on three different parts of samples (coat " bread crumbs" ,chicken meat and core ). The mean count of APC , TASF , S. aureus, coliforms (MPN) , mould and yeast ranged from 2.30 to 6.01: 2.00 to 2.66; < 2.00 to 2.30; < 0.48 to 2.77 ; < 2.00 to 3.69 and < 2.00 to 5.79 (log10 cfu/g ), respectively . The following isolates: S. aureus; B. cereus; E coli and C. Jejuni could be isolated with different percentage from the tested samples . Salmonellae and Yersinia species failed to be detected . The significance of the isolated organisms as well as the suggestive hygienic measures for handling, preparation storage and serving of poultry meat products were discussed.



Publication year 2003
Availability location مكتبة معهد بحوث صحة الحيوان
Availability number
Organization Name
City بنها
serial title : مجلة بنها للعلوم البيطرية
Author(s) from ARC
External authors (outside ARC)
    محمد خالد المسامى كلية الطب البيطرى - جامعة القاهرة
Agris Categories Veterinary science and hygiene - General aspects
AGROVOC
TERMS		 Poultry meat.
Proposed Agrovoc Microbiological evalution;
Publication Type Journal
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