Psychrotrophic bacteria in sausage

✍ Scribed by Khalafalla, F. ;El-Sherif, A.

• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 315 KB
• Volume: 37
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19930370504

✦ Synopsis

A total of 50 samples of frozen fresh beef sausage were collected from grocery stores at Beni Suef City. These samples were examined for enumeration, isolation and identification of psychrotrophic bacteria. All samples contained psychrotrophic bacteria in variable numbers. The mean counts of psychrotrophic bacteria, psychrotrophic Enterobacteriaceae, Pseudomonas, Aeromonas, Brochothrix thermosphacta and Lactic acid bacteria were 2 x lo5 lo3, 6 x lo3 i-4 x lo', lo3 k 2 x lo2, 4 x 10' f 8 x 10,8 x lo2 + lo2 and 8 x 10' f 2 x 10' organisms per gram, respectively. Psychrotrophic Enterobacteriaceae isolates were identified biochemically. The hygienic significance of the isolates, their public health importance as well as supposed measures to improve the product are discussed.

Zusammenfassung

Psychrotrophe Bakterien in Wurst 50 Proben von gefrorener frischer Rinderwurst wurden aus Lebensmittelgeschaften von Beni Suef entnommen; sie dienten der Zahlung, Isolierung und Identifizierung psychrotropher Bakterien. Alle Proben enthielten psychrotrophe Bakterien in wechselnden Zahlen. Die Durchschnittswerte in Organismen pro g waren: Psychrotrophe Bakterien 2 x lo5 k lo3; psychrotrophe Enterobacteriaceae 6 x lo3 + 4 x lo2; Pseudomonas lo3 _+ 2 x lo2; Aeromonas 4 x 10' _+ 8 x 10; Bronchothrix thermo-sphacta8 x lo2 i-10'; Milchsaurebakterien 8 x 10' f 2 x lo2. Diepsychrotrophen Enterobacteriaceae-Isolate wurden biochemisch identifiziert. Die hygienische Bedeutung der Isolate, ihre Bedeutung fur die Volksgesundheit sowie mogliche MaDnahmen zur Verbesserung der Produkte werden diskutiert.