The study of the bacterial content of chicken meat killing on Islamic method and the effect of the blood remains , and storage in Karbala markets | ||
| Magazine of Al-Kufa University for Biology | ||
| Article 1, Volume 0, Issue 0, September 2017, Pages 50-55 | ||
| Author | ||
| Amer Ali Hammadi | ||
| Abstract | ||
| This study shows microbial content in the three type of chicken meat , first (Almzkah) the chicken killing on Islamic method ,second (non Almazkah ) chicken meat killing without Islamic method and third chicken meat killing with remain the blood in the blood vessels from local market in Karbala city and effect of storage under freezing condition in microbial content like Pseudomonas , Salmonella , Staphylococcus aureus, E. coli ,total count of yeast and molds and total count of non-aerobic bacteria Clostridium in this type of meat .This study shows large differentiation in microbial content between these types of meat and the result shown the genus Pseudomonas highest number of bacterial in meat and it not effected by freezing condition and then Staphylococcus aureus second contamination chicken meat, then Salmonella spp. , E. coli and final find the yeast Saccharomyces cerbesia , and there is no an-aerobic bacteria Clostridium . | ||
| Keywords | ||
| Staphylococcus aureus Salmonella molds | ||
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