Hegazy, Salwa R.S. <br/><br/>
Microbiological and sensory quality of chicken liver pate  [electronic resource]. 
 الجودة الحسية والميكروبيولوجية لباتية كبد الدجاج. 

 - p.46-60 
<br/><br/>Includes references. 
<br/><br/> Twenty random samples of ready to eat chicken liver pate were collected from different markets in Cairo and Giza to be evaluate its sensory and microbiological quality parameters. The results showed that sensory traits were satisfactory and the mean aerobic, anaerobic, enterobacteriacea, psychrophilic, thermophilic aerobic spore formers, presumptive Bacillus cereus. Staphylococcus aureus and yeast and mold Count was:-31x10⁴, 2x10², 5x10³, 13x10², 3x10²,0, 0, oand 1 cfu/g respectively. S.fyphimurium S.virginia and mold were isolated with an incidence of 10%,while B. cereus, Campy/obaeter spp. Ecoli, Listeria monocytogene, S. aureus, and Yeast could not be isolated from any of the examined samples. Aflatoxins (AFs) B1, B2 and Ochratoxin A(OA) could be detected in percentages of 40%, 10%, and 30% of all samples with mean values of 10.97, 1.00, and 1.04 ppb respectively. The significance of the results as well as the suggestive hygienic measure for processing. handling and storage of product were discussed. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Poultry products--Microbiology.<br/>Food--Sensory evaluation.<br/>Food--Analysis.<br/>Food -- Safety measures.<br/>Food--Research.<br/>livers as food
<br/><br/><label>LC Class. No.: </label>ART ESAMP NO2 4