Aerobic Bacteria Isolated From Meat at Different Stages of Processing

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Amani El Tahir Mohamed Babiker, Babiker
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University of Khartoum
Samples from different sites for sausage processing were randomly collected from Lolye Plant for Edible Products in Khartoum, Maxim Plant Ltd. and Regional Training Centre for Meat Inspection, Hygiene and Grading (R.T.C.M.I.H.G) in El-Kadaro. The samples were bacteriologically examined to identify types and species of aerobic bacteria and to determine aerobic bacterial load. The bacteriologic isolates were Micrococcus spp., Bacillus spp., Aerococcus spp. and Staphylococcus lentus as Gram-positive, while Gram-negative bacteria were Proteus spp., Acinetobacter spp., Pseudomonas spp. and Escherichia coli. The common isolates in the three plants were Micrococcus spp., Bacillus spp. and Proteus spp. while Micrococcus spp. and Bacillus spp. had high rates of isolates. The quantitative bacterial finding revealed 2.20 x 1010 colony forming unit (CFU)/ml in fresh meat samples, 0.95 x1010 CFU/ml in minced meat 2.28x1010 (CFU)/ml in end product samples. The spices, additives and machines during processing were found to be the sources of contamination to the meat during processing.
Bacteria ;Isolated ; Meat; Different ;Stages ; Processing, Meat at Different, Processing