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Ready-to-eat meat and poultry pies as a source of potential pathogens in Assuit city [electronic resource].

By:

Ebraheem, Lubna M

Contributor(s):

Mohamed, Ghada M

Language: English Summary language: Arabic Description: p.83-90Other title:

فطائر اللحوم والدجاج المعدة للأكل كمصدر محتمل لمسببات الأمراض فى مدينة أسيوط [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2012 v. 58 (133) [electronic resource].

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In: Assiut Veterinary Medical Journal 2012.v.58(133)Summary: Atotal of 80 samples of pies, 40 each of meat and poultry pies were collected from different restaurants of Assiut city and analyzed bacteriologically (count of aerobic bacteria, coliform, faecal coliform Staph aureus, E.coli and isolation of Staph aureus, Clostridium perfringens, Escherichia coli and Listeria monocytogenes). The mean values of aerobic plate count and Staph. aureus counts were 8x10⁴ and 5X10cfu/g of examined meat pies while that of poultry pies were 8.3 x 10⁵and 6 x 10²cfu/g respectively.

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Atotal of 80 samples of pies, 40 each of meat and poultry pies were collected from different restaurants of Assiut city and analyzed bacteriologically (count of aerobic bacteria, coliform, faecal coliform Staph aureus, E.coli and isolation of Staph aureus, Clostridium perfringens, Escherichia coli and Listeria monocytogenes). The mean values of aerobic plate count and Staph. aureus counts were 8x10⁴ and 5X10cfu/g of examined meat pies while that of poultry pies were 8.3 x 10⁵and 6 x 10²cfu/g respectively.

Summary in Arabic.

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