University of Khartoum

Aerobic Bacterial Load Of Fresh Beef At Slaughtering And Marketing

Aerobic Bacterial Load Of Fresh Beef At Slaughtering And Marketing

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Title: Aerobic Bacterial Load Of Fresh Beef At Slaughtering And Marketing
Author: Elhussien,Mervat Abdel-Moniem
Abstract: Fresh beef samples were randomly collected at two levels,i.e.The preparation level from Omdurman slaughterhouse, and at marketing level from Khartoum North and Hilat-Kuku retail meat markets during February to October /2001 . 81 Bacteriological studies were carried out on the two levels to evaluate aerobic bacterial load at each level and to identify the aerobic bacteria that contaminated beef samples. The findings revealed an average bacterial load of 7.8 x 107 C.F.U. per gram at preparation level in Omdurman slaughterhouse and average bacterial load of 2.2 x 108 C.F.U. per gram and 1.0 x 108 C.F.U. per gram at Khartoum North and Hilat-Kuku retail meat markets respectively. The total number of isolates obtained in this study were 335.The isolated bacteria were characterized according to Gram's stain into Grampositive and Gram-negative bacteria. These were further identified according to morphological and biochemical properties and other properties into species as described in Barrow and Feltham (1993). The isolated Gram-positive bacteria were Staph aureus, Staph epidermidis, Streptococcus faecalis and Bacillus cereus . The isolated Gram-negative bacteria were Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Proteus vulgaris. The bacteriological results in this study revealed the isolation of food poisoning bacteria such as Staph aureus, Bacillus cereus, E. coli and Streptococcus faecalis, and revealed also the isolation of food spoilage bacteria such as Pseudomonas aeruginosa and Proteus vulgaris. 82 This study revealed the isolation of food poisoning bacteria which indicates public hazards that requires more effective hygienic meat measures.
Description: 113 Pages
URI: http://hdl.handle.net/123456789/7956
Date: 2015-04-01


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