Psychrotrophic Bacteria in Meat and Some Meat Products

Sixty samples (20 each of chilled meat, frozen minced meat and frozen hamburger-retailed under different market names) were randomly collected from different local butcher shops and supermarkets of different sanitation levels at Zagazig. Collected samplesmeat, minced meat and hamburger respectively. The comparison between the counts by surface spread and pour- plate techniques of cultivation by means of student T-test revealed that the surface spread method yields higher count and such difference found to