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191557

PROBABLE OCCURANCE OF PUTREFACTIVE ANAEROBES IN SOME MEAT PRODUCTS

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Last updated: 05 Jan 2025

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Abstract

Study on the prevalence of putrefactive anaerobic spores of 76 samples of some meat products from several supermarkets in Munich city, western Germany were investigated and pointed that the level of contamination was low. Isolation of Clostridium botul inum failed to be detected in the examined samples. The types of clostridia isolated were: sporogenes, histolyticum, sordelli, fallax and carnis. Thermal p < /strong>rocessing of frankfurters sausage ( internal temp. 65.5°C ) had an effect on reducing the spore count. Cold storage of frankfurters (4°C) had more effect on slowing the rate of the growth of putrefactive anaerobic spores than storage at room temperature (20°C).

DOI

10.21608/avmj.1982.191557

Authors

First Name

H.

Last Name

YOUSSEF

MiddleName

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Affiliation

Dept. of Meat Hygiene, Faculty of vet. Med., Assiut University

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City

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Orcid

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Volume

9

Article Issue

17.18

Related Issue

27211

Issue Date

1982-01-01

Receive Date

1980-07-21

Publish Date

1982-01-01

Page Start

97

Page End

102

Print ISSN

1012-5973

Online ISSN

2314-5226

Article File

AVMJ_Volume 9_Issue 17.18_Pages 97-102.pdf

PDF . 1.5MB

Link

https://avmj.journals.ekb.eg/article_191557.html

Detail API

https://avmj.journals.ekb.eg/service?article_code=191557

Order

17

Type

Research article

Type Code

1,840

Publication Type

Journal

Publication Title

Assiut Veterinary Medical Journal

Publication Link

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

MainTitle

PROBABLE OCCURANCE OF PUTREFACTIVE ANAEROBES IN SOME MEAT PRODUCTS

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Article

Created At

23 Jan 2023