Prevalence of Some Aerobic and Anaerobic Psychrotrophs in Vacuum-Packed Meat With Special Reference to L. Monocytogenes

Abstract

meat juice and pH measurement and examined for psychrotrophic, lactic acid bacteria and anaerobic counts. The mean psychrotrophic counts were 9.4x10 7 ± 3.8x10 7 , 2.9x10 8 ± 6.4x1o 7 , 1.3x10 8 ±4x10 7 and 10 8 ±3x10 7 /g respectively, while the mean counts for lactic acid bacteria were 1.6x10 8 ±4.4x 10 7 , 2x10 8 ± 4.6x10 7 , 9.1x10 7 ±1.4x 10 7 , and 10 8 ± 3.3x10 7 /g respectively. Also the mean anaerobic counts were 9.7x10 7 ± 1.8x10 7 , 1.8x10 8 ±3.2x10 7 , 2.2x 10 8 ± 4.7x10 7 and 9.8x10 7 ±2.3x10 7 /g respectively. Another thirty samples of packed frankfurter, pastrami, rose beef were examined and compared with the aforementioned vacuum frankfurter, pastrami, rose beef products for detection of S.aureus, L. monocytogenes, B. cereus and Cl. perfringens. S. aureus could be detected in vacuum packed frankfurter and beef bacon samples while in resembling packed samples S. aureus and B. cereus could be isolated.