Bacteriological status of buffalo offals by using different concentrations of sodium hypochlorite

Abstract EN

This study revealed the influence of different concentrations of sodium hypochlorite solution on bacterial characters of buffalo offals which are head meat, heart and rumen using solutions 0.005, 0.01% and 0.015% of sodium hypochlorite.

A total of 60 buffalo offals samples (15 samples of head meat, 15 of heart, 15 of rumen and 15 control) were collected from buffalo offals market in Kafr El-Sheikh city under complete aseptic condition in coalman to the laboratory and subjected to immersion treatments in different concentrations of sodium hypochlorite.

Water washed offals (dist water) were used as control.

The data obtained were subjected to statistical analysis, mean log 10 reductions achieved (CFU).

Immersion of 0.015% sodium hypochloreite solution for 5 seconds gave the best overall reduction effect.