000 02372cam a2200337Ia 45 0
001 u186502
003 SIRSI
008 101026s2007 ua ss b 1 eng d
040 _aEAL
041 _aeng
_bara
050 _aART ESAMP NO2 4
100 1 _aHegazy, Salwa R.S.
240 1 0 _aProceeding of 2nd Scientific Congress
_h[electronic resource]:
_bthe role of veterinary medicine in animal & environment protection: 29 -31 October, 2007.
245 1 0 _aMicrobiological and sensory quality of chicken liver pate
_h[electronic resource].
246 1 5 _aالجودة الحسية والميكروبيولوجية لباتية كبد الدجاج.
300 _ap.46-60
504 _aIncludes references.
520 _aTwenty 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.
546 _aSummary in Arabic.
650 0 _aPoultry products
_xMicrobiology.
650 0 _aFood
_xSensory evaluation.
650 0 _aFood
_xAnalysis.
650 0 _aFood
_x Safety measures.
650 0 _aFood
_xResearch.
650 3 _alivers as food
700 1 _aSalem, Ghada S.E.
700 1 _aShabana, E.S.E.
773 0 _tProceeding of 2nd Scientific Congress:the role of veterinary medicine in animal & environment protection: 29 -31 October, 2007
_dCairo:Egyptian Society for Animal Management,2007.
_7nnam
_wu186478
856 4 0 _uhttp://nile.enal.sci.eg/EALE/2007/ESAMP/07/46.pdf
_zFull Text Article.
596 _a1
942 _cBK
_2lcc
999 _c35918
_d35918