Abstract
A study was administrated to isolate and determine bacterium related to suya (roasted meat product) sold in Dutsinma metropolis. medical specialty analysis was administrated on the thirty (30) unspiced and thirty (30) spiced the samples collected from 5 (5) completely different shops for identification and isolation mistreatment research and organic chemistry take a look at. The Prevalence of incidence of the bacterium isolates was highest for E. coli with twenty five.9%, staphylococci epidermidis with twenty four.5%, eubacterium genus Cereus with twenty one.0%, enteric bacteria pneumoniae with eleven.8%, staphylococci aureus with eight.4% strep faecalis with half dozen.3%, and enterics sp with two.1%. The mean aerobic plate count were so as of 106 (cfu/g) with the very best price for unspiced suya samples at two.65 which of spiced suya samples was two.95. incidence of such organisms in ready-to –eat food constitutes a food safety issue that incorporate imperative response within the education of suya producers on the hazards, crucial management Points and therefore the importance of non-public hygiene and clean atmosphere. crucial limits for the critical management points known during this study are planned.
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A study was administrated to isolate and determine bacterium related to suya (roasted meat product) sold in Dutsinma metropolis. medical specialty analysis was administrated on the thirty (30) unspiced and thirty (30) spiced the samples collected from 5 (5) completely different shops for identification and isolation mistreatment research and organic chemistry take a look at. The Prevalence of incidence of the bacterium isolates was highest for E. coli with twenty five.9%, staphylococci epidermidis with twenty four.5%, eubacterium genus Cereus with twenty one.0%, enteric bacteria pneumoniae with eleven.8%, staphylococci aureus with eight.4% strep faecalis with half dozen.3%, and enterics sp with two.1%. The mean aerobic plate count were so as of 106 (cfu/g) with the very best price for unspiced suya samples at two.65 which of spiced suya samples was two.95. incidence of such organisms in ready-to –eat food constitutes a food safety issue that incorporate imperative response within the education of suya producers on the hazards, crucial management Points and therefore the importance of non-public hygiene and clean atmosphere. crucial limits for the critical management points known during this study are planned.
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