Risk assessment of rice kofta formed from camel meat [electronic resource].

Includes references.

Thirty samples from each of camel meat before and after mincing as well as from crushed soaked rice, green leaves, garlic and onion, spices, knives swabs, worker's hands and mincer were collected from different butcher's shops. The collected samples were dispatched to the laboratory to be examined bacteriologically for TAPC, psychrotrobhic count, coliform count, faecal coliform count, Escherichia coil count, Staphylococcus aureus count, aerobic spore formers count, Bacillus cereus count and Streptococus faecalis count. Moreover, other bacterial species were isolated and identified. The mean ±S.E bacterial count and the frequency distribution of the isolated and identified bacteria were calculated and tabulated. Key Words: Camel meat, Kofta, meat products.

Summary in Arabic.