TAILIEUCHUNG - Microbiological evaluation of some edible bovine by-products

Microbiological evaluation of edible bovine by-products (intestine, lung, rumen meat, head flesh, heart, tongue, kidney and liver) commonly consumed in Assiut city, Egypt were determined by enumerating total viable bacterial count (TVBC), total enterobacteriacae count, yeast and mold contaminants and determine the presence of Salmonella spp. and E. coli O157:H7 organisms. | 2018 7 1 3449-3458 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 01 2018 Journal homepage http Original Research Article https Microbiological Evaluation of Some Edible Bovine By-products . Abd-El-Malek and T. El-Khateib Department of Food Hygiene Meat Hygiene Faculty of Veterinary Medicine Assiut University 71515 Assiut Egypt Corresponding author ABSTRACT Keywords Microbiological evaluation Edible Bovine Byproducts Salmonella spp. E. coli 0157 H7 Article Info Accepted 26 December 2017 Available Online 10 January 2018 Microbiological evaluation of edible bovine by-products intestine lung rumen meat head flesh heart tongue kidney and liver commonly consumed in Assiut city Egypt were determined by enumerating total viable bacterial count TVBC total enterobacteriacae count yeast and mold contaminants and determine the presence of Salmonella spp. and E. coli O157 H7 organisms. The obtained results showed that the mean TVBC of intestine lung rumen meat head flesh heart tongue kidney and liver were 9x106 14x106 6x107 8x107 7x106 9x106 7x106 and 5x106 cfu g respectively. While the mean enterobacteriacae count of intestine lung rumen meat head flesh heart tongue kidney and liver were 3x106 3 x106 3x107 4x106 7x105 3x106 3x106 and 3x106 cfu g respectively. Furthermore the mean total fungal count of intestine lung rumen meat head flesh heart tongue kidney and liver were 3x104 8x104 2x104 6x104 1x104 7x104 9x105 and 8x104 cfu g respectively. Two S. enteritidis could be isolated from intestine and lung samples. One isolate of S. typhimurium was detected in intestinal sample. E. coli 157 H7 contamination was found in intestine lung rumen meat and head flesh respectively. The results of this study show that edible bovine by-products are crosscontaminated by E. coli 0157 H7 S. enteritidis and S. typhimurium and thus may pose

• Nông nghiệp
• Microbiological evaluation
• Edible bovine byproducts
• Salmonella spp
• Edible bovine by products
• Total enterobacteriacae count
• Physico chemical
• Microbiological analysis
• Nephelometric turbidity unit
• Most probable number
• Physicochemical quality
• Microbiological quality
• Standard plate count
• Microbiological quality of milk
• Evaluation of physico chemical
• Palm wine
• Evaluation of the microbiological quality
• Palm wine sold
• Cotonou porto novo road
• Shrimp Litopenaeus vannamei
• Sensory evaluation
• Physicochemical and microbiological quality
• Cultured shrimp litopenaeus vannamei
• Otitis externa
• Therapeutics management
• Therapeutic management in canines
• Without reoccurrence during period
• Microbiological study
• Buffalo milk
• Camel and buffalo milk
• Whey beverage
• Fish feeds
• Feed quality and safety
• Microbiological parameters
• Commercial fish feeds
• Sodium hypochlorite
• Aerobic pathogenic bacteria
• Disinfection of microbiology laboratory waste
• Hospital infection control practices
• Microbiological culture plates
• Sugarcane juice
• Microbial evaluation
• Microwave treated sugarcane juice
• Microwave treatments for time period
• K value
• Pacific white shrimp
• Shrimps (Litopenaeus vannamei) preserved
• Quality index methods
• Quality evaluation of pacific white shrimps
• Milk crisp
• Readyto cook milk based snack
• Skim milk coagulum
• Storage at ambient temperature
• Chitosan glucose complex
• Shiitake mushroom
• Storage life
• Lentinus edodes
• báo cáo khoa học
• báo cáo hóa học
• công trình nghiên cứu về hóa học
• tài liệu về hóa học
• cách trình bày báo cáo
• Sensory properties
• Yeast and mould count
• Coliform count
• Buffalo milk based khoa Burfi blended
• Street foods
• Food safety
• Delhi using a HACCP approach
• Street foods in delhi
• Kiwifruit enzyme
• Cottage cheese
• Partial purification
• Total bacterial count
• Cottage cheese produced
• Mango pulp
• Sensory stability of preserved mango
• Preserved mango
• Pulp during storage