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Detection of Salmonella In Some Red and White Frozen Meat Obtained From Local Market. | ||
| Journal of the Faculty of Medicine | ||
| Article 1, Volume 57, Issue 1, 2015, Pages 92-94 | ||
| Author | ||
| Abstract | ||
| Background: Salmonella spp. are one of the most frequently reported causes of bacterial foodborne outbreak in the world. Objective: This study has been conducted to detect salmonella as a major public health problem worldwide. Methods: A total of 12 samples including 8 white meat (chicken) and 4 red meat (beef) samples were collected randomly from each sample; 25gr was separated and treated with 225ml of buffered peptone water, incubated at 37C°and 42C° for 24 hours. Samples were streaked on selective enteric agar. Result: Totally 4 out of 8 chicken meat and one out of 4 red meat samples were contaminated with Salmonella spp. Conclusion: These results confirmed the previous findings stating the proper packaging of meat products can effectively decrease the rate of microbial contamination. .Key word: Salmonella, Meat product, local market | ||
| Keywords | ||
| almonella; Meat product; Local market | ||
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