Comparison between Iraqi local and imported meat in the rates of contamination of two types of bacteria in different

  • Abdullah Hameed Salim
  • Iman Jaber Hasan
Keywords: : bacterial contamination, local meat


The study was conducted for a period of (11.23.2015 - 12.20.2015) for the purpose of detecting bacterial contaminants in local and imported red meat (Iranian ,Turkish and Indian)saempl were randomly collected from four different areas of the city of Nasiriyah (Habboubi - Shuhadaa - Sumer- Salihia). Meat extracts samples were cultured on special culture media (agar MacConkey and agar Mannitol salt) the purpose was to investigate Eshericha coli and Staphylococcus aureus. The study results showed high bacterial content level in the imported red meat, where the numbers of bacteria Eshericha coli and Staphylococcus aureus, mostly, close to the upper limits by the Central Agency for Standardization and Quality Control of Iraq while the local meat showed less than natural permitted by the Central Agency for Standardization border and quality control of Iraq.


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