Bacteriological Examination of Hamburger
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Bacteriological Examination Of Hamburger to detect coliforms at different temperatures.
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Abstract:
On the base of lot information available about contamination of hamburger, the study was designed to compare the growth of microorganisms (coliforms in particular) on two different medias: general (TGEA) and selective differential (VRBA). Hamburgers for the experiment were stored at different temperatures (fresh, cooked, refrigerated and frozen). The hypothesis that was used includes that cooked and frozen hamburgers have to contain no microorganisms at all or have much fewer numbers. The more contaminated meat has to be refrigerated one. Results of the study did not met hypothesis, because CFU/g of fresh hb. was 9.2 x 10^4, cooked-1.96 x 10^7, refrigerated-8...