Zohair S. Mulla1*, Mostafa M. Abdelhafeez2
...f, beef burger, and beef sausage retailed in Saudi Arabia. Bacteriological examinations involved the estimation of total bacterial count (TBC), total psychrophilic count (TPsC), most probable number (MPN) of coliforms, and MPN of E. coli. In addition, isolation, and identification of shiga toxin producing E. coli were further conducted. An experimental trial was done for improvement of the bacteriological status of the ground beef using diluted acetic acid, ci...
Eman Mamdouh Qenawy1, Mohamed Abou-Ellail1, Fatma Abdel-Motaal2, Mohammed O. Alshaharni3, Nady Khairy Elbarbary4*
...(15 of each minced beef, sausage, burger, shawarma, and hawawshi) were obtained from several markets in Aswan City, Egypt, and exposed to bacterial analysis and PCR methods. The fraud samples exhibited a higher overall bacterial count than pure bovine meat. P. aeruginosa and E. coli were identified in 41.1% and 30% of the examined samples, with a high occurrence rate in minced beef samples. All P. aeruginosa isolates examined by PCR carried the rpoB gene, and ...
Nesreen Z. Eleiwa1, Radwa A. Lela2, Eman K. Fathalla2
...er culture for fermented sausage production. Water Kefir is another valuable product that causes sausage fermentation and enhances its flavor, quality, and shelf life. Therefore, this study was conducted to compare Lactobacillus plantarum, which acts as a control group, and different concentrations of Kefir 1%, 3%, and 5% in the fermentation process of oriental sausages. The results demons...
