Fifty samples of minced meat from retail shops in Assiut were examined for the presence as well as the level of contamination by predominent psychrotrophic microbial flora. The mean values of psychrotrophic count on plate count agar with and without crystal violet were 22.66x 104 and 38.27x104 per gram respectively. The identified strains were Flavobacter spp., Acinetobacter anitratus, Alcaligenes faecalis, E.coli, Klebsiella spp., Enterobacter spp., Citrobacter spp., Proteus rettegeri, Proteus mirabilis and Pseudomonas aeruginosa.
HEFNAWY, Y., YOUSSEF, H., & ABDEL-RAHMAN, H. (1985). SPOILAGE PSYCHROTROPHS IN MINCED MEAT. Assiut Veterinary Medical Journal, 14.1(27), 135-140. doi: 10.21608/avmj.1985.190163
MLA
Y. HEFNAWY; H. YOUSSEF; H. ABDEL-RAHMAN. "SPOILAGE PSYCHROTROPHS IN MINCED MEAT", Assiut Veterinary Medical Journal, 14.1, 27, 1985, 135-140. doi: 10.21608/avmj.1985.190163
HARVARD
HEFNAWY, Y., YOUSSEF, H., ABDEL-RAHMAN, H. (1985). 'SPOILAGE PSYCHROTROPHS IN MINCED MEAT', Assiut Veterinary Medical Journal, 14.1(27), pp. 135-140. doi: 10.21608/avmj.1985.190163
VANCOUVER
HEFNAWY, Y., YOUSSEF, H., ABDEL-RAHMAN, H. SPOILAGE PSYCHROTROPHS IN MINCED MEAT. Assiut Veterinary Medical Journal, 1985; 14.1(27): 135-140. doi: 10.21608/avmj.1985.190163
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