التقييم المايكروبي لبعض أنواع اللحوم في السوق المحلية لمدينة كربلاء المقدسة  ، وتأثير الخزن عليها

KADHEM,; HASHEM, NAJEH

	التقييم المايكروبي لبعض أنواع اللحوم في السوق المحلية لمدينة كربلاء المقدسة ، وتأثير الخزن عليها
journal of kerbala university
Article 1, Volume 2, Issue 3, 2006, Pages 73-81 PDF (0 K)
Authors
; NAJEH HASHEM
Abstract
This paper contains a study of the microbial content of the cow carcass and minced meat in butcher shops in Karbala city from 1-April-15May.The study also deals with the influence of normal storage under cold conditions and bad storage (25с° room temperature) in Iraqi current conditions on the development of the number of microbes under study which included: the aerobic plate count (APC), count of Total coliform ( TC.), the number of staphylococcus aureus , the total number of mold & yeast (M &Y). Checking the presence of Salmonella bacteria and also checking the Hydrogen number (PH) For the meat samples. It is noted that more than 66% of the cow carcass and the minced meat samples have shown that their negligence of international properties as regards the (APC) and the (TC).While the number of staphylococcus aureus were unaccepted in 50% and 30% of the cow carcass and minced meat respectively .As regards the molde and yeasts (M&Y), all meat samples were counter to the international properties and that’s the evidence of meat contamination in the external environment. The Salmonella bacteria were present in 66% of the cow carcass and in 33% of the minced meat. There was no significant effect in the increase or reduction of the presence of these bacteria for both types of meat whether storage under 5C° or 25C° .As regards the other microbial numbers , they developed remarkably and signs of perceptible damage for both types as well as storage temperature have been demonstrated and this is owing to the rise of the primary numbers for these tests and also due to the negligence of proper hygienic conditions that slaughterhouses should abide by, the slaughtering outside slaughterhouses, and the absence of hygienic control.

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