Forty five samples of raw minced meat, fresh sausage, lunchon meat and basterma, collected from Assiut city markets, were examined for incidence and colony count of coagulase positive Staphylococci. The results revealed that coagulase positive Staphyloccocci was more frequently detected in raw minced meat (60%), followed by fresh sausage (40%), while the organism could not be detected in lunchon meat and basterma.
YOUSSEF, H., HEFNAWY, Y., & ABDEL RAHMAN, H. (1985). COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS. Assiut Veterinary Medical Journal, 15.1(29), 135-140. doi: 10.21608/avmj.1985.190796
MLA
H. YOUSSEF; Y. HEFNAWY; H. ABDEL RAHMAN. "COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS", Assiut Veterinary Medical Journal, 15.1, 29, 1985, 135-140. doi: 10.21608/avmj.1985.190796
HARVARD
YOUSSEF, H., HEFNAWY, Y., ABDEL RAHMAN, H. (1985). 'COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS', Assiut Veterinary Medical Journal, 15.1(29), pp. 135-140. doi: 10.21608/avmj.1985.190796
VANCOUVER
YOUSSEF, H., HEFNAWY, Y., ABDEL RAHMAN, H. COAGULASE POSITIVE STAPHYLOCOCCI IN SOME MEAT PRODUCTS. Assiut Veterinary Medical Journal, 1985; 15.1(29): 135-140. doi: 10.21608/avmj.1985.190796
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