Some chemical and mycological examinations of meat and fish products [electronic resource].

By: Contributor(s): Language: English Summary language: Arabic Description: p.941-948Uniform titles:
  • Veterinary medical journal, 2005 v.53 (4) [electronic resource].
Subject(s): Online resources: In: Veterinary Medical Journal 2005.v.53(4)Summary: A total of 240 samples of fish and meat products were collected from Giza and Cairo supermarkets and examined for mycological profile, moisture and sodium chloride contents. The mean values of mould count, moisture and sodium chloride contents in fish products dried sea cucumber, dried shrimp, smoked fish and canned tuna were 3.1 x 10,6.1,4.8; 2.6x 10,6.6,3.3; 2.1 x 103 54.1, 4.6 and 1.3xl03, 67.9, 2.4; while the mean value of mould count, moisture and sodium chloride contents in meat products, luncheon, sausage, basterma and corned beef were 5.5x 104, 53.06, 3.36; 1.9xl03, 46.7, 2.78; 3.lx102, 55.6, 6.5 and 8.7xI02, 57.76, 2.7, respectively. The public health importance of mould was discussed.
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A total of 240 samples of fish and meat products were collected from Giza and Cairo supermarkets and examined for mycological profile, moisture and sodium chloride contents. The mean values of mould count, moisture and sodium chloride contents in fish products dried sea cucumber, dried shrimp, smoked fish and canned tuna were 3.1 x 10,6.1,4.8; 2.6x 10,6.6,3.3; 2.1 x 103 54.1, 4.6 and 1.3xl03, 67.9, 2.4; while the mean value of mould count, moisture and sodium chloride contents in meat products, luncheon, sausage, basterma and corned beef were 5.5x 104, 53.06, 3.36; 1.9xl03, 46.7, 2.78; 3.lx102, 55.6, 6.5 and 8.7xI02, 57.76, 2.7, respectively. The public health importance of mould was discussed.

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