A total 50 samples of Luncheon and Alexandrian sausage (25 of each) were examined organolepticafly, microbiologically and chemically to assess their quality and human safety . The organaleptic examination showed that the examined samples were normal. The microbiological evaluation revealed that the mean values of aerobic plate count, total coliform count, Staphylococcus aureus count, total mould count and total yeast count were 4.56 x io5, 5.75 x io~, 7.91 x l0~, 6.24 x l0~ and 9.04 x 102 CFU /grarn for Luncheon, and 8.72 x 106, 9.16 x l0~ ,2.17 x lO~ ,5.63 x 102 and 3.81 x 102 CFU /grarn for Alexandrian sausage, respectively. The isolated microorganisms were Clirobacter freundi , Citrobacter diversus, Enterobacter cloacae , Enterobacter. aerogenes , Enterobacter hafnia, Kiebsiella pnEumoniae , Klebsiella ozaenae Proteus morgan4 Proteus rettgeri , Proteus vulgaris, Pseudomonas spp., Serratia marcescens and Serratia liquefaciens~
The chemical evaluation showed that the mean values of pH, TVN and TBA for Luncheon were 6.18, 19.32 mgIlOO grams and 0.113 mg/kg, and 6.03, 16.12 mgIlOo g~ams and 0.151 mg/kg for Alexandrian sausage , respectively. The public health importance of microbial, organoleptjc and chemical changes of the examined meat products was discussed.
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