| Abstract: |
The av er’ag e total colony counts/g chilled, frozen andprepa.red raw me a t s were 33.o69nu- t IO.144XIO and58.11Xl 05 at 32°C while at 25 °C such ’c aunts were 4. 89XlOll fn.S73Xl06 and 80. 70Xl05 r-e s pe c t Lv e Ly , Concerning cookedmean counts/g at 32°C were 13.4XI03, 98.8Xl04,27.42Xl05 and 26.8l2Xl07 befroe slicing, after slicing,distribution and directly after it. Slightly higherwere reported at 25°C.The mean counts/g of total Enterobacteriaceae were32.419X107, 28.2Xl03 and 6.2Xlcf in raw chilled, rawprepared and frozen maat samples respecti vely ~ No Entero-bacteriaceae organisms could be is ola.ted from meat directlyafter cooking during slicing and distribution. Enterobacteriaeaorganisms were added, indicating post pr-oc e s s Lng contamination •.Salmonel1 a typhmimurium, E. coli type I, Enterobacteraerogenesf Enterobacter agg Lomer-ans f Enterobacter c Loac ae ,K.pneumoniaet K.aerogenes, K.ozaenea~ K.ed, Var edwardsiillCitrob8.cter fredndii, }.vulgarist P.mirabilis, P.morganiiliqueac iens c ou Ld be is o’l a t e d from chilled,frozen and prepared raw meats. Such organisms wi th theexception of Salmonella typhimurium could be isolated fromcooked meats, moreover, Klebsiella e d s v ar’ a t Larrt a couldalso be isolated.
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