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Related Experiment Videos

Psychrotrophic bacteria in sausage

F Khalafalla1, A el-Sherif

  • 1Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University, Beni Suef, Egypt.

Die Nahrung
|January 1, 1993
PubMed
Summary

Frozen fresh beef sausage samples from Beni Suef City were analyzed for psychrotrophic bacteria. All samples contained these bacteria, indicating potential food safety concerns and the need for improved handling practices.

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Area of Science:

  • Food Microbiology
  • Microbial Food Safety

Background:

  • Psychrotrophic bacteria are microorganisms that grow at low temperatures and can cause spoilage in refrigerated foods.
  • Beef sausage is a popular product susceptible to microbial contamination during processing and storage.

Purpose of the Study:

  • To enumerate, isolate, and identify psychrotrophic bacteria in frozen fresh beef sausage.
  • To assess the hygienic and public health significance of these bacterial isolates.
  • To discuss potential measures for improving product quality.

Main Methods:

  • Collection of 50 frozen fresh beef sausage samples from retail stores.
  • Microbiological analysis including enumeration, isolation, and biochemical identification of psychrotrophic bacteria.
  • Quantification of specific bacterial groups: psychrotrophic bacteria, psychrotrophic Enterobacteriaceae, Pseudomonas, Aeromonas, Brochothrix thermosphacta, and Lactic acid bacteria.

Main Results:

  • All 50 samples tested positive for psychrotrophic bacteria.
  • Mean counts per gram were: psychrotrophic bacteria (2 x 10^5), psychrotrophic Enterobacteriaceae (6 x 10^3), Pseudomonas (10^3), Aeromonas (4 x 10^2), Brochothrix thermosphacta (8 x 10^2), and Lactic acid bacteria (8 x 10^2).
  • Psychrotrophic Enterobacteriaceae isolates were identified biochemically.

Conclusions:

  • Frozen fresh beef sausage in Beni Suef City is frequently contaminated with psychrotrophic bacteria.
  • The presence of these bacteria poses potential risks to public health and product quality.
  • Implementing improved hygienic practices during production and storage is recommended to enhance product safety.

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