Microbial flora of camel and buffalo livers

Fifty liver samples [25 of each of camel and buffalo livers] were obtained from several butcher's shops, and subjected to microbiological analysis. The mean values of APC, Staphylococcus aureus, Streptococcus faecalis and Coliform counts were 9 x 10 7, 4 x 10 7, 5 x 10 3, 4 x 10 3, 4 x 10 4, 5 x 10 3 and 2 x 10 3 in camel and buffalo livers, respectively. E. coli, Klebsiella aerogenes, Proteus species and Citrobacter freundii could be isolated in various percentages. Moreover, Clostridium sphenoides, Cl. histolyticum, Cl. tertium and Cl. putrefaciens were the most predominant anaerobes in both liver samples. The significant importance of the counts and the isolated organisms were discussed

Effect of ill-bled meat on the anti-bacterial action of sodium nitrite in sausage paste

The influence of ill-bled meat or added blood-meat on the preservative action of sodium nitrite in sausage paste was essayed. The total iron content of untreated beef meat, meat containing 4% and 6% added blood was 2.7, 6.1, and 7.2 mg/100 g, respectively. The total bacterial counts of meat containing the following additions: None [control], 4% added blood, 6% added blood, 300 ppm nitrite, 300 ppm nitrite plus 4% added blood, and 300 ppm nitrite plus 6% added blood increased from nearly 7 log10 to 15, 15.9, 16.2, 8.1, 12.1 and 12.9 log10, respectively, after 10 days refrigeration. The results point out that the samples of added blood [ill-bled meat] contained more iron content, thus, showed higher TPC than those of untreated [well-bled meat] in despite of presence of the same quantity of sodium nitrite. The assumption of iron interference in the antibacterial action of the nitrite has been considered