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COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES
excision swabbing sampling microbiological broiler carcasses
2012/8/14
Skin excision, swabbing with cotton wool and whole carcass rinse are three common samplingmethodsof poultry carcasses.Theobjective of this studywastocompare the three different sampling methods for en...
Microbiological and Chemical Changes During Fermentation of Crabs for Ogiri-nsiko Production
Crab fermentation condiment ogiri-nsiko microbial ecology bacteria Sudananautes africanus africanus
2008/11/1
Fresh water crab (Sudananautes africanus africanus) was processed and fermented to produce ogiri-nsiko, a type of condiment in Nigeria. During fermentation, bacterial populations, changes in pH, titra...
Effectiveness of Commercial Organic Acids` Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages
AcetolacTM coliforms fecal streptococci Staphylococcus aureus sulfite reducing clostridia merguez shelf life
2008/10/31
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...
Emerging microbiological food safety issues related to meat
Avian flu Antibiotic resistance Surveillance Microbial source tracking Food attribution Sensitive populations
2012/8/10
Avian influenza viruses and antibiotic-resistant pathogens have become topics of current public health interest. This paper will focus on the significance of these pathogens to the meat industry as we...