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Mycological study on some processed meat products exposed for sale in markets [electronic resource].

By:

El-Tabiy, AZZA A

Language: English Summary language: Arabic Description: p.121-131Other title:

دراسة فطرية على بعض منتجات اللحوم المصنعة المعروضة للبيع فى الاسواق [Added title page title]

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Assiut veterinary medical journal, 2006 v. 52 (110) [electronic resource].

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In: Assiut Veterinary Medical Journal 2006.v.52(110)Summary: A total of thirtY sampl:s of luncheon, frozen sausage and minced meat (10 of each) were ( ollected from different groceries of different sanitation levels at Po rt-Said city for estimation of their mycological profiles. The mean values of total mould count were 2.4 X 103,2.9 X 102 and 4.9 X 102 CFU/g and the mean value; of yeast count were 4.4 X 103, 1.8 X 102 and 1.4 X 103 CFU/g for luncl1eon, frozen sausage and minced meat respectively. The isolated mould genera from luncheon, frozen sausage and minced meat were belonged to genera Aspergillus, Penicillium, Alternaria, Fusarium, Cladosporium and Mucor, while that of yeasts were Saccharomyces, Candida and Torulopsis.

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A total of thirtY sampl:s of luncheon, frozen sausage and minced meat (10 of each) were ( ollected from different groceries of different sanitation levels at Po rt-Said city for estimation of their mycological profiles. The mean values of total mould count were 2.4 X 103,2.9 X 102 and 4.9 X 102 CFU/g and the mean value; of yeast count were 4.4 X 103, 1.8 X 102 and 1.4 X 103 CFU/g for luncl1eon, frozen sausage and minced meat respectively. The isolated mould genera from luncheon, frozen sausage and minced meat were belonged to genera Aspergillus, Penicillium, Alternaria, Fusarium, Cladosporium and Mucor, while that of yeasts were Saccharomyces, Candida and Torulopsis.

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