Study on the effect of some spices and organic salts on Clostridium perfringens during cooling of raw and cooked ground beef

Faculty	Veterinary Medicine	Year:	2011
Type of Publication:	ZU Hosted	Pages:	pp.138-151
Authors:	Ahlaam Abd Al Aziz Gharieb Ibrahim Staff Zu Site Abstract In Staff Site
Journal:	Zagazig Veterinary Journal Zagazig Univerisity	Volume:

Keywords :	Study , , effect , some spices , organic salts
Abstract:	This study was carried on 120 samples of meat products (minced meat, beef burger, kofta and sausage) collected from different supermarkets in El dakahlya Governorate. After culturing, identification and serotyping of the isolates showed tha

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