EFFECT OF GARLIC ON SALMONELLAE IN EGYPTIAN KOFTA.

[In German. / En allemand.]

Author(s) : KHATEIB T. el-, SCHMIDT U., LEISTNER L.

Type of article: Article

Summary

RESULTS OF A STUDY ON KOFTA, AN EGYPTIAN PRODUCT MADE FROM GROUND MEAT, SHOWING THAT THE STORAGE TEMPERATURE OF THE PRODUCT HAS A GREATER EFFECT ON THE MULTIPLICATION OF SALMONELLAE THAN THE ADDITION OF GARLIC AND ONION. UP TO A STORAGE TEMPERATURE OF 283 K (10 DEG C), THERE IS NO MULTIPLICATION OF SALMONELLAE IN KOFTA AND AT STORAGE TEMPERATURES OF 277 K AND 253 K (4 AND -20 DEG C) THERE IS A DECREASE IN SALMONELLA COUNTS AFTER A LONGER STORAGE TIME. IT MAY ALSO BE CONCLUDED THAT ADDING 5% GARLIC AND ONION MAY IMPROVE THE QUALITY OF KOFTA WITH REGARD TO THE SANITATION LEVEL AS THE MULTIPLICATION OF SALMONELLAE AT A TEMPERATURE OF 283 K MAY BE DELAYED.

Details

Original title: [In German. / En allemand.]
Record ID : 1987-1845
Languages: German
Source: Mitt.bl. Fleischforsch. Kulmb. - n. 94
Publication date: 1986
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Salmonella; Mince; Microbiology; Meat; Chilling; Meat product; Hygiene; Freezing