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Detection of Patho-toxicogenic Microorganisms in the Variety Meats of Awassi-Sheep Carcasses

التحري عن الأحياء الدقيقة الممرِضة و المسببة للتسممات في الأجزاء الداخلية لذبائح غنم العواسي (المعلاق و الأجزاء الأخر القابلة للأكل)

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 Publication date 1999
and research's language is العربية
 Created by Shamra Editor




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This study was carried out to detect the presence of aero-mesophyllic microorganisms and the patho-toxicogenic microorganisms in the consumed variety meats of Awassi-sheep carcasses. Surface cut samples of the tested organs with ١٢ cm٢ and ٢ mm in thickness, were taken immediately from animals slaughtered in the slaughterhouse or in the commercial public market, where these consumable variety meats are sold.

References used
Emswiler, B.S., E. Nichols, A.W. Jkotula and D.K.Rough. ١٩٧٨. Devise for microbiological sampling of surfaces. J. Food Protection
Gardner, G.A. ١٩٧١. A note on the aerobic microflora of fresh and frozen porcine liver. J. Food tech
Hanna, M.O., G.C. Smith, W. Sawellj, F. K. Mckeith and C. Vanderzant. ١٩٨٢. Microbial flora of livers, kidneys and heart from beef, pork and lamb: effects of refrigeration, freezing and thawing. J. Food Pro
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