دراسة المحتوى الجرثومي للحوم الدجاج المذكاة و غير المذكاة و تأثير بقاء الدم و الخزن عليه في أسواق محافظة كربلاء

Other Title(s)

The study of the bacterial content of chicken meat killing on Islamic method and the effect of the blood remains, and storage in Karbala markets

Author

حمادي، عامر علي

Source

مجلة جامعة الكوفة لعلوم الحياة : مجلة علمية محكمة

Publisher

University of Kufa Faculty of Science Department of live Sciences

Publication Date

2016-12-31

Country of Publication

Iraq

No. of Pages

7

Main Subjects

Biology

Topics

• Meat
• Poultry
• Karbala
• Bacteria

English Abstract

This study shows microbial content in the three type of chicken meat , first (Almzkah) the chicken killing on Islamic method ,second (non Almazkah ) chicken meat killing without Islamic method and third chicken meat killing with remain the blood in the blood vessels from local market in Karbala city and effect of storage under freezing condition in microbial content like Pseudomonas , Salmonella , Staphylococcus aureus, E.

coli ,total count of yeast and molds and total count of non-aerobic bacteria Clostridium in this type of meat .This study shows large differentiation in microbial content between these types of meat and the result shown the genus Pseudomonas highest number of bacterial in meat and it not effected by freezing condition and then Staphylococcus aureus second contamination chicken meat, then Salmonella spp.

, E.

coli and final find the yeast Saccharomyces cerbesia , and there is no an-aerobic bacteria Clostridium.

Data Type

Conference Papers

Record ID

BIM-751845

• APA
• MLA
• AMA