| microbial evaluation of some heat treated turkey products at different processing stages. | random samples at the three processing stages of turkey keshta, turkey rosto, turkey luncheon and turkey frankfurter (20 samples for each stage were collected). for luncheon and frankfurter, 20 samples of each of thighs and breast represents the 1 st stage of processing were also taken. these samples were obtained from some meat processing plants at alexandria province to make a total of 280 samples. the samples were examined microbiologically and the results revealed that, the total aerobic bac ... | 1999 | 17216949 |
| hazard analysis and critical point identification at abiss slaughter house in alexandria. | the purpose of this study is to identify potential hazards associated with animal slaughtering and how could these affect the microbiological count of carcasses, and to describe the use of haccp to improve the microbiological count of fresh meat. hazards were detected by observing the different steps of animal slaughter and then filling a prepared red meat slaughterhouse score sheet. the microbiological load was determined through testing 112 swab samples taken from the surface of carcasses in a ... | 2003 | 17265618 |
| optimization and purification of alkaline proteases produced by marine bacillus sp. mig newly isolated from eastern harbour of alexandria. | a marine bacillus strain was isolated from the eastern harbour of alexandria and identified as bacillus sp. mig. maximum activity of studied proteases was obtained when the bacterium was grown in medium with 1% wheat bran and 0.5% yeast extract in addition to the mineral salts and incubated for 48 h at 30 degrees c and 120 rpm. two alkaline proteases (pro 1 and pro 2) were purified to homogeneity using cation exchange chromatography on cm-sepharose cl-6b followed by sephadex g-75 superfine. the ... | 2006 | 17419289 |
| determination of fruit origin by using 26s rdna fingerprinting of yeast communities by pcr-dgge: preliminary application to physalis fruits from egypt. | the determination of geographical origin is a demand of the traceability system of import-export food products. one hypothesis for tracing the source of a product is by global analysis of the microbial communities of the food and statistical linkage of this analysis to the geographical origin of the food. for this purpose, a molecular technique employing 26s rdna profiles generated by pcr-dgge was used to detect the variation in yeast community structures of three species of physalis fruit (phys ... | 2009 | 19784935 |