Three hundred random samples of meat products including (minced meat,beefburger,dry sausage,) collected from Giza markets allover the year were screened for determination of histamine, pH and Enterobacteriaceae. The obtained results revealed that low pH, high Enterobacteriaceae count and storage tepmerature of the samples have clear influence on histamine releasing. The different isoates recovered from the examined samples were identified as Citrobacter, enterobacter, Proteus morganii, Proteus vulgaris, providencia and E.coli. The highest frequency of microflora were protus morganii 56%, Proteus vulgaris 48% and E.coli 50% from dry sausage samples. The Public health significance and suggestive were discussed.
SHERIFF, M. M., HOUSEIN, A., AIDEIA, H. A., & NIAZY, Z. M. (1998). FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS. Veterinary Medical Journal (Giza), 46(4), 349-354. doi: 10.21608/vmjg.1998.377311
MLA
MONA M.A SHERIFF; AZZA HOUSEIN; HODA A. AIDEIA; ZEINAB M. NIAZY. "FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS", Veterinary Medical Journal (Giza), 46, 4, 1998, 349-354. doi: 10.21608/vmjg.1998.377311
HARVARD
SHERIFF, M. M., HOUSEIN, A., AIDEIA, H. A., NIAZY, Z. M. (1998). 'FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS', Veterinary Medical Journal (Giza), 46(4), pp. 349-354. doi: 10.21608/vmjg.1998.377311
VANCOUVER
SHERIFF, M. M., HOUSEIN, A., AIDEIA, H. A., NIAZY, Z. M. FACTORS INFLUENCING HISTAMINE LEVEL IN MEAT PRODUCTS. Veterinary Medical Journal (Giza), 1998; 46(4): 349-354. doi: 10.21608/vmjg.1998.377311
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