TOLBA, K. (1994). MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT. test, 42(2), 99-105. doi: 10.21608/vmjg.1994.371683
K TOLBA. "MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT". test, 42, 2, 1994, 99-105. doi: 10.21608/vmjg.1994.371683
TOLBA, K. (1994). 'MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT', test, 42(2), pp. 99-105. doi: 10.21608/vmjg.1994.371683
TOLBA, K. MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT. test, 1994; 42(2): 99-105. doi: 10.21608/vmjg.1994.371683

MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT

Veterinary Medical Journal (Giza)
Volume 42, Issue 2, April 1994, Pages 99-105    PDF (2.23 M)
Document Type: Original Article
DOI: 10.21608/vmjg.1994.371683
Author
K TOLBA*
Food Hygiene Department, Animal Health Research Institute, Doki, Giza, Egypt
Abstract
One hundred and sizty frozen meat, minced meat, Sausage, beefburger, basterma, luncheon, frankfurter and kofta (20 samples each) were examined for the presence or absence of microflora. Aerobic plate count, MPN of Coliforms and Staph. aureus count was investigated. Neither E. coli nor Salmonellae could be isolated. The public health importance of the isolated microorganisms as well as the suggestive measures to minimize microflora in processed meat products and also to safeguard consumers were mentioned.
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