Studies on occurrence and distribution of Acinetobacter spp. and other gram-negative bacteria from meat

Saha, SC Chopade, BA

Sc. Saha et Ba. Chopade, Studies on occurrence and distribution of Acinetobacter spp. and other gram-negative bacteria from meat, J FD SCI M, 38(1), 2001, pp. 17-22

40

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

1

2001

17 - 22

ISI

0022-1155(200101/02)38:1<17:SOOADO>2.0.ZU;2-2

A total of 98 bacterial strains were recovered employing 5 different media from 12 retail meat samples, belonging to 3 genera consisting of 28 Acineto bacter (28.57%), 23 Moraxella (23.4%) and 47 Pseudomonas (47.96%) in differ ent conditions. Acinetobacter was found to be the dominant organism (38.25% ), followed by Pseudomonas (32.72%) in meat stored at refrigerator temperat ure. Though Pseudomonas was dominant in fresh (43.6%) and spoiled meat (42. 9%) and meat stored at freezer temperature (-20 degreesC for 20 days) (83.9 %), while Acinetobacter was found to be the next dominant bacterium 31.6%, 18.5% and 10.39%, respectively from the above three categories of meat. Hol ton's medium without cefsulodin was found to be the suitable medium for the recovery of Acinetobacter from meat.