Incidence of proteolytic and lipolytic moulds and yeasts in some ready to eat

Abstract EN

A total of one hundred and five random samples of meat products (15each of beef luncheon, chicken luncheon, turkey luncheon, salami, raised beef, baster and pastrami) were collected and subjected to mycological evaluation.

Molds could be detected only in beef luncheon and baster a where their mean counts were 1.6 X102 ± 29.6 and 2.8 X 102 ± 37.4 / gm respectively.

The mean total yeasts counts / gm were 1.7 X 104 ± 3.6 x 103, 2.8 X 104 ± 8 x 103, 8.8 X 103 ± 3.7 x 103, 9.4 x 103 ± 1.4 x 103, 1.2 x 104 ± 3.8 x 103, 4.8 X 102 ± 102 and 2.6 X 104 ± 3.1 x 103 for beef luncheon, chicken luncheon, turkey luncheon, salami, rose beef, baster a and pastrami samples respectively.

It was found that the highest count of all examined positive samples for molds was 4x102 / gm and the lowest count was 102 while for yeasts the highest count of the examined samples was 5.8xl04 /gm and the lowest count was 102.

Micro spp., Penicillium vercosaum and Clad emporium spp.

were isolated from the examined samples at varying percentages ranged from 16.6 - 50 %.

The predominant species of yeasts isolated from beef luncheon, chicken luncheon, turkey luncheon, salami, raised beef, baster a and pastrami were Candida spp.

followed by Rhodotorula spp.

and then Cryptococcus species.

The isolated molds and yeasts from the examined samples were tested and evaluated for photolytic and lip lytic activities.

The public health significance of isolated molds and yeasts as well as the sanitary precautions were mentioned.