ENCIDENCE OF SALMONELLA IN RELATION TO SOME SUBSTANTIAL QUALITY PARAMETERS OF IMPORTED FROZEN MEAT

ABD EL-RAHMAN, H; NIAZI, ZEINAB; YASSIEN, M; TOLBA, K; EL-EIDY, I

doi:10.21608/vmjg.1992.371906

ENCIDENCE OF SALMONELLA IN RELATION TO SOME SUBSTANTIAL QUALITY PARAMETERS OF IMPORTED FROZEN MEAT

Document Type : Original Article

Authors

¹ Food hygien Dept. Fac. Vet.Med., Suez Canal University

² Animal Health Research Institute. Giza Egypt

10.21608/vmjg.1992.371906

Abstract

A total of one thousand frozen meat samples, collected from customs and shops (500 samples of each) were subjected to bacteriological examination and
keeping quality tests.
Out of 500 frozen meat samples collected from customs, Salmonella isolates were detected in 0.6% of the examined samples, the isolated serovars were S.typhimurium (0.2) and S.schleissheim (0.4). While the incidence of isolated salmonellae in imported frozen meat collected from shops was 2.4%. The isolated serovars were S.paratyphi B (0 4%) S.typhimurium(0.6%), S.kimuenza (0.2%), S.schleissheim (0.6%), S sofia (0.2), S.brazaville (0.2%) and S.abony (02%).
Regarding the chemical examination for substantial quality of meat, the PH value of the examined imported frozen meal collected from customs were between 35.0 to 6.2. while the PH value of the examined imported frozen meat collected from shops were 5.7 to 6.4.
Four samples (0.8%) from each of examined imported frozen meat samples of customs and shops were rancid. Four samples (0.8%) from each of examined imported frozen meat samples of customs and shops were ill bled.

Main Subjects