E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Research (Original Article) 


Microbial Profile of Fresh Beef Meat

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled.

Abstract
This study aimed to determinae the counts and incidences of some more indicator microorganisms and isolation of pathogenic ones. Also, total mesophilic bacterial counts, total psychrophilic bacterial counts, total enterobactereacae count, total coliforms count, total mould and yeast count as well as identification of some isolated mould.

The samples used in this work have been obtained from the side surface of 100 random samples (50 samples from forequarter and from hindquarter) of beef meat that were collected from different abattoirs and butchers 's shops at Al-Boheira Province. The weight of each samples was about 100 gm

This study concluded that, the beef carcasses is undergo contamination with different microorganisms that includes aerobic bacteria, Psychrotrophic bacteria, coliform bacteria and mould and yeast that constituted a great hazards to human, the main source of contamination of beef carcasses with these bacteria and fungi is fecal matter during slaughtering and evisceration and application of good sanitary measures during slaughtering and evisceration with frequent investigation and examination microbial agents on beef carcasses.

Key words: bacterial counts, mould counts, frish beef meat


 
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How to Cite this Article
Pubmed Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled. Microbial Profile of Fresh Beef Meat. AJVS. 2015; 46(1): 146-154. doi:10.5455/ajvs.180429


Web Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled. Microbial Profile of Fresh Beef Meat. http://www.alexjvs.com/?mno=180429 [Access: December 12, 2018]. doi:10.5455/ajvs.180429


AMA (American Medical Association) Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled. Microbial Profile of Fresh Beef Meat. AJVS. 2015; 46(1): 146-154. doi:10.5455/ajvs.180429



Vancouver/ICMJE Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled. Microbial Profile of Fresh Beef Meat. AJVS. (2015), [cited December 12, 2018]; 46(1): 146-154. doi:10.5455/ajvs.180429



Harvard Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled (2015) Microbial Profile of Fresh Beef Meat. AJVS, 46 (1), 146-154. doi:10.5455/ajvs.180429



Turabian Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled. 2015. Microbial Profile of Fresh Beef Meat. Alexandria Journal of Veterinary Sciences, 46 (1), 146-154. doi:10.5455/ajvs.180429



Chicago Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled. "Microbial Profile of Fresh Beef Meat." Alexandria Journal of Veterinary Sciences 46 (2015), 146-154. doi:10.5455/ajvs.180429



MLA (The Modern Language Association) Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled. "Microbial Profile of Fresh Beef Meat." Alexandria Journal of Veterinary Sciences 46.1 (2015), 146-154. Print. doi:10.5455/ajvs.180429



APA (American Psychological Association) Style

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled (2015) Microbial Profile of Fresh Beef Meat. Alexandria Journal of Veterinary Sciences, 46 (1), 146-154. doi:10.5455/ajvs.180429





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