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A note on microbial spoilage of sheep meat at ambient temperature.

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Title A note on microbial spoilage of sheep meat at ambient temperature.
 
Creator Rao, D. N.
Sreenivasamurthy, V.
 
Subject 10 Food Microorganisms
Meat
 
Description Shelf-life and microbial spoilage of sheep carcass meat at ambient temperature
under commercial conditions were studied. The initial bacterial count of carcasses
ranged 56-58 log/cm2. Staphylococcus spp. (48%) predominated in the initial
microflora of carcasses followed by Micrococcus spp. (19%) and Escherichia spp.
(12%). Microbial spoilage of carcasses occurred around 20 h when the bacterial
count reached 8.C9.0 log/cm2. Thus the shelf life of carcasses at ambient
temperature was 19 h. The predominant micro-organisms at the time of spoilage
were Escherichia and 'Acinetobacter-like' organisms. It was also observed that
Enterobacter, Pseudomonas and Staphylococcus spp. could form a major part of the
final flora. The presence of Escherichia and Staphylococcus spp. in higher
percentages on the surface of carcasses at the time of spoilage presents the scope for
health hazards.
 
Date 1985
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2510/1/Journal%20of%20Applied%20Bacteriology%201985%2C%2058%2C%20457-460.pdf
Rao, D. N. and Sreenivasamurthy, V. (1985) A note on microbial spoilage of sheep meat at ambient temperature. Journal of Applied Bacteriology, 58 (5). 457-460, 7 ref..