الفهرس | Only 14 pages are availabe for public view |
Abstract This study was conducted to investigate the presence and abundance of thermophilic, bacteria mesophilic, bacteria psychrophilic, bacteria coliform bacteria, Salmonella sp., and Shigella sp. in two meat luncheon and two chicken luncheon samples, which had been collected from supermarkets in Shebin El Kom, Menoufia, Egypt. Analysis of the chemical composition and pH values were carried out. Furthermore, the antibacterial inhibitory effect of essential oils of garlic, onion, and N. sativa were also tested. The obtained results indicated the presence of psychrophilic, mesophilic, and thermophilic bacteria and absence of coliform, bacteria Salmonella, and Shigella in both meat and chicken luncheon investigated samples. The total counts of psychrophilic, mesophilic, thermophilic bacteria revealed incremental values with increased storage times during the spring, winter, and summer seasons. |