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190796

COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS

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Last updated: 05 Jan 2025

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Abstract

Forty five samples of raw minced meat, fresh sausage, lunchon meat and basterma, collected from Assiut city markets, were examined for incidence and colony count of coagulase positive Staphylococci. The results revealed that coagulase positive Staphyloccocci was more frequently detected in raw minced meat (60%), followed by fresh sausage (40%), while the organism could not be detected in lunchon meat and basterma.

DOI

10.21608/avmj.1985.190796

Authors

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Last Name

YOUSSEF

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First Name

Y.

Last Name

HEFNAWY

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First Name

H.

Last Name

ABDEL RAHMAN

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Volume

15.1

Article Issue

29

Related Issue

27205

Issue Date

1985-09-01

Receive Date

1984-12-27

Publish Date

1985-09-01

Page Start

135

Page End

140

Print ISSN

1012-5973

Online ISSN

2314-5226

Article File

AVMJ_Volume 15.1_Issue 29_Pages 135-140.pdf

PDF . 1.3MB

Link

https://avmj.journals.ekb.eg/article_190796.html

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https://avmj.journals.ekb.eg/service?article_code=190796

Order

18

Type

Research article

Type Code

1,840

Publication Type

Journal

Publication Title

Assiut Veterinary Medical Journal

Publication Link

https://avmj.journals.ekb.eg/

MainTitle

COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS

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Article

Created At

23 Jan 2023