Comparative study of total bacterial count in fresh and frozen sausages from different sources
Joint Authors
Abd al-Hamid, Suha
Abd Allah, Mihad
Abd al-Hamid, Maysun
al-Amin, Siham Abd al-Wahhab
Source
Sudan Journal of Science and Technology
Issue
Vol. 20, Issue 1 (30 Jun. 2019), pp.54-63, 10 p.
Publisher
Sudan University of Science and Technology Deanship of Scientific Research
Publication Date
2019-06-30
Country of Publication
Sudan
No. of Pages
10
Main Subjects
Abstract EN
This study was conducted in the College of Animal Production Science and Technology, Sudan University of Science and Technology to investigate the total bacterial count for the three types of beef sausage collected from different sources.
The samples were analyzed in three different brands of these raw cuts in duplicate.
One of samples was collected from sausage factories (A), the second sample was collected from the local market (B) and the third sample was manufactured in the lab at the college (C).
This study showed no significant differences (P> 0.05) in the bacterial count of the three samples but there was high significant difference (P <0.01) between the three samples (A, B, C) during storage period.
The results showed that average bacterial count of fresh and frozen samples for sausages from sample (A) were (5.53 x105- and 1 x105- respectively ), sample (B) were (6.
5 x105- and 2 x105- ) and sample(C) were (7.5 x105- and 2 x105-) .
The results were showed that the contamination rate was high in sausage from sample B and C sample compared with sample A.
The study also revealed that there was a decreased in the number of bacteria with storage period.
American Psychological Association (APA)
al-Amin, Siham Abd al-Wahhab& Abd al-Hamid, Suha& Abd Allah, Mihad& Abd al-Hamid, Maysun. 2019. Comparative study of total bacterial count in fresh and frozen sausages from different sources. Sudan Journal of Science and Technology،Vol. 20, no. 1, pp.54-63.
https://search.emarefa.net/detail/BIM-892895
Modern Language Association (MLA)
al-Amin, Siham Abd al-Wahhab…[et al.]. Comparative study of total bacterial count in fresh and frozen sausages from different sources. Sudan Journal of Science and Technology Vol. 20, no. 1 (Jun. 2019), pp.54-63.
https://search.emarefa.net/detail/BIM-892895
American Medical Association (AMA)
al-Amin, Siham Abd al-Wahhab& Abd al-Hamid, Suha& Abd Allah, Mihad& Abd al-Hamid, Maysun. Comparative study of total bacterial count in fresh and frozen sausages from different sources. Sudan Journal of Science and Technology. 2019. Vol. 20, no. 1, pp.54-63.
https://search.emarefa.net/detail/BIM-892895
Data Type
Journal Articles
Language
English
Notes
Text in English ; abstracts in .
Record ID
BIM-892895