الفهرس | Only 14 pages are availabe for public view |
Abstract The diverse nutrient composition of meat products makes it an ideal environment for the growth and propagation of meat spoilage micro-organisms. Seventy five of frozen meat products (25 each of hamburger, minced beef and fresh oriental sausage) were collected from different supermarkets in Ismailia city and examined. The samples were examined for counting, isolation and identification of some spoilage bacteria in each sample. Aerobic, psychrophilic and anaerobic bacteria were prevalent in all the examined samples. While the percentage of proteolytic bacteria in the examined samples of hamburger, minced beef and sausage were 84%, 68% and 80% respectively, and of enterobaeteriacae bacteria were 60%, 48% and 56% respectively. The mean total aerobic count values of hamburger, minced beef and sausage samples were 4.9 x I 04, 1.8 x I 05 and 3.8 x I 05 cfu/g respectively, while the mean total psychrophilic counts values were 4.1 x I 05, 9.5 x I 04 and 1.9 xl05 cfu/g respectively. The mean total anaerobic count values were 58, 41.2 and 60.8 cfu/g respectively, and the mean total proteolytic count values were 2.1 x I 04, 1.3 xl 04 and 3.4 x I 04 cfu/g respectively. Finally, the mean total enterobacteriaccac count values were 5.8 x103, 2.6 xl03 and 7.1 xl03 ctu/g respectively. The results revealed that 4% of sausage samples and 8% of hamburger samples exceeded the standard limit of the Egyptian standards organization (2005) for total aerobic counts and 8% of sausage samples and 12% of hamburger samples exceeded the acceptable limit for total anaerobic counts. The highest frequency of psychrophilic microorganisms was Micrococcus roseus, whereas, of proteolytic microorganisms was Pseudomonas cepacia. The study confirmed that the presence of high counts of some spoilage bacteria in frozen meat products is an evidence of the contamination that occurred due to using of low quality raw materials or during the manufacturing processes before freezing and storage. |