A total of 200 samples of sausage, minced meat, kufta, beef burger, kubeba, chicken frankfurter, chicken kufta and fish fillets (25 of each). The mean values of total psychrotrophic count were: 4.lz1O, 6.310, 4.5x10, 5.110, 3.810, 5.31O, 2.6x1O and 6.1x105 )grain of sausage, minced meat, hufta, beef burger, kubeba, chicken frankfurter, chicken kufta and fish fillets, respectively. The mean values of total proteolytic bactenat count was: 3.6x103, 4.3x10, 2.5z104, 6.2x10, 8.6x104, 71x103, 5.5x104 and 8.3x104 /gram for the same samples respectively. The isolated psychrotrophic bacteria were Rceudonwnas fluroscenc, Pseudomonas fragi, Pseudomonas putida, Achromobacter sped Alkaligen faecalis, E-c Salmonella species, Citrobac freundi, Flavobacterium spea Proteus vulgaris, Aeromonas 1 DROPhila, Acinetobacter antirata xtaphylococcus aureus, Siupk coccus epidermidis, Microcoa species, Streptococcs faecalis a Bacillus cereus. The proteoly activity of the isolated bacte was detected at -12C, 3C, 1 and 15°C for 20 days. |
