Anaerobic microorganisms in locally manufactured canned

Ninety random samples of locally manufactured cannedmeat and sausage (45 of each) were collected from differentsuper - markets for detection of anaerobic bacteria. Eachcanned product was collected from three processing plantsrepresentrd by three brands named I, Il and III (15 of each) .Physical examination revealed that the percentages ofdefected cans were 6.67 % , 6.67 % and 20 % for cannedmeat and 46.67 % , 6.67 % and 26.67 % for canned sausageproduced by plants I , II and III , respectivelyOn the other hand, the bacteriological examinationindicated that the mean values of examined samples of cannedmeat and canned sausage were 1.49 x 103 +0.33 x 103 & 1.40x 102 +0.16 x 102/ g for plant I, 1.64 x 103 +0.59x 102 &1.98 x 102 +0.53 x 102 / g for plant Il and 2.48 x 103 +0.53x 103 & 2.04 x 102+ 0.45 x 102/ g for plant Ill, respectively