Track the bacterial growth for spoilage groups in the meatball stored under chilling
Joint Authors
Ahmad, Ali M.
Awad Allah, Kareman S.
Abd al-Dayim, Muhammad M.
al-Sharawi, Najwa Thabit
Source
Alexandria Journal of Veterinary Sciences
Issue
Vol. 64, Issue 1 (31 Jan. 2020), pp.129-134, 6 p.
Publisher
Alexandria University Faculty of Veterinary Medicine
Publication Date
2020-01-31
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
Meatball performed by ground beef meat of good quality and all processing must be performed under proper sanitary conditions, any defect in these steps may cause transfer of microorganisms and increasing the microbiological load.
A total of 60 Meatball samples; about 450g/each, packaged in polyvinyl chloride film, were collected from different retail in Ismailia province markets was serially diluted and aseptically cultivated for the total aerobic count, for Enterobacteriaceae Count and for Staphylococcal aureus count.
The bacteriological incidence of the examined beef meatball samples declared 100% of the examined meatball samples were containing (Aerobic microorganisms and Enterobacteriacae spp.) while the incidence of Staphylococcus aureus were about (30/60) 50% of the total examined samples.
The mean value of total aerobic counts was initiated by 2.7x105 ± 1.4x105 with a minimum value, the mean value may reach to 4.9x108 ± 2.4x108 cfu/g after 9 days stored at 4oC.
The mean values of Enterobacteriaceae spp.
initially were about 2.2x104 ±5.5x104 cfu/g which reached to 7x105 ± 3.3x105 cfu/g which increased gradually to reach to 6.7x105±3.3x104 after 9 days of refrigeration.
The mean value of total Staphylococcus aurous counts was initiated by 2.3x104 ±3.7x104 cfu/g which reached to 6.9x106 ±1.5x106 cfu/g after 9 days of refrigeration.
The high contamination rate found in this study could be attributed to poor hygiene during handling and processing of beef meatball.
American Psychological Association (APA)
Awad Allah, Kareman S.& Ahmad, Ali M.& Abd al-Dayim, Muhammad M.& al-Sharawi, Najwa Thabit. 2020. Track the bacterial growth for spoilage groups in the meatball stored under chilling. Alexandria Journal of Veterinary Sciences،Vol. 64, no. 1, pp.129-134.
https://search.emarefa.net/detail/BIM-1324203
Modern Language Association (MLA)
Awad Allah, Kareman S.…[et al.]. Track the bacterial growth for spoilage groups in the meatball stored under chilling. Alexandria Journal of Veterinary Sciences Vol. 64, no. 1 (Jan. 2020), pp.129-134.
https://search.emarefa.net/detail/BIM-1324203
American Medical Association (AMA)
Awad Allah, Kareman S.& Ahmad, Ali M.& Abd al-Dayim, Muhammad M.& al-Sharawi, Najwa Thabit. Track the bacterial growth for spoilage groups in the meatball stored under chilling. Alexandria Journal of Veterinary Sciences. 2020. Vol. 64, no. 1, pp.129-134.
https://search.emarefa.net/detail/BIM-1324203
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 133-134
Record ID
BIM-1324203