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

C.perjringens is the most common foodbome versatile pathogenic bacteria which have a predominantroleandimportance in medical and food microbiology. It is the major causative agent of many diseases including food poisoning (gastroenteritis). The aim of theground beef during cooling. A total of 120 collected meat products samples from different supermarkets including (minced meat, beef burger, kofta and sausage) 30 for each were included in this study and identified. Our results showed typing of C.perjringelO), 50% in beef burger was (15 out of 30), 30% in kofta was (9 out oflO) and 40% in sausages was (12 out of 30). The recorded C.perjringens count was done on TSC from minced eat, beef burger, kofta and sausage samples were 2.1 x l 03, 1.5 <I 03, xl03 and 2.5x 103 CUF/g,respectively. The recorded C.perjringens isolates were