STUDY ON GRAM POSITIVE BACTER IN MEAT PRODUCTS

Abstract

One hundred samples of meat products twenty-five; each of beef burger, minced meat, rice kofta and sausage were collected from the retail markets and grocery shops in Giza Governorate. The collected samples were identified and immediately transferred to the laboratory in an icebox to be subjected to bacteriological examination. The samples were examined bacteriologically for the aerobic sporefonners and their mean values in beef burger, minced meat, rice kofta and sausage were 2xl0 5 ± 2xl05, 7.6xl04 ± 2.7xl04, 1.5x105 ± 6.7xl04 and 1.5xl05 ± 6.7xl04

microorganisms /g, respectively and for anaerobes the mean values were

5.2xl04 ± 3.3xl04 , 2.7xl05 ± 1.4xl05

2.3xl05 microorganisms /g, respectively.

2.1x104 ± 4.8xl03 and 5.1xl05 ±