Effect Of Antibiotic Residues On The Sanitary Status And Storage Period Of Poultry Meat

A total of one hundred and ten samples of meat and meat contact surfaces were collected from the university hospital kitchen for microbiological examination. Meat samples were represented as raw, cooked, cooked after cutting and cooked meat at the end of 1. Raw and cooked meatThe mean count of APC in the examined meat samples served at the university hospital was 5.87 ± 5.19, 4.5 ± 3.9, 5.8 ± 5.3 and 6.1 ± 5.7 log CFU/g for raw meat, cooked meat , cooked meat after cutting and cooked meat at the end of distribution, respective