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ZENHOM, M. (1995). MICROBIOLOGICAL EVALUATION OF STORED DRY TOMATO CHICKEN SOUP AT DIFFERENT TEMPERATURES. Egyptian Journal of Agricultural Research, 73(3), 749-756. doi: 10.21608/ejar.1995.441956
MAHMOUD M. ZENHOM. "MICROBIOLOGICAL EVALUATION OF STORED DRY TOMATO CHICKEN SOUP AT DIFFERENT TEMPERATURES". Egyptian Journal of Agricultural Research, 73, 3, 1995, 749-756. doi: 10.21608/ejar.1995.441956
ZENHOM, M. (1995). 'MICROBIOLOGICAL EVALUATION OF STORED DRY TOMATO CHICKEN SOUP AT DIFFERENT TEMPERATURES', Egyptian Journal of Agricultural Research, 73(3), pp. 749-756. doi: 10.21608/ejar.1995.441956
ZENHOM, M. MICROBIOLOGICAL EVALUATION OF STORED DRY TOMATO CHICKEN SOUP AT DIFFERENT TEMPERATURES. Egyptian Journal of Agricultural Research, 1995; 73(3): 749-756. doi: 10.21608/ejar.1995.441956

MICROBIOLOGICAL EVALUATION OF STORED DRY TOMATO CHICKEN SOUP AT DIFFERENT TEMPERATURES

Article 15, Volume 73, Issue 3, September 1995, Page 749-756  XML PDF (1.7 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.441956
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Author
MAHMOUD M. ZENHOM
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
An attempt was carried out to determine the microbiological vari‌ation in Tomatoes chicken soup. The microorganisms selected were those having significant effect on the safety of the consumer. The mi‌croorganisms determined total plate counts, aerobic spores, yeasts and mold, coliform, salmonellae, clostridia, lipolytic and aerobic proteolytic microorganisms. The soup was stored at the refrigerator temperature 5°C, room temperature 25°C and 37°C to determine the most suitable temperature for storage. The experiment lasted 3 months in Order to match the most extended period of storage under the Egyptian market conditions. The samples were examined periodically each two weeks. At the refeigerator temperature, a slight decrease in microorgan‌isms was observed except for yeast and Mold count. At room tempera‌ture an increase in total counts was noticed, while at 37°C the highest rate of microorganisms was indicated. Keeping the dry soup at 5°C was important to keep the counts at a low level. The addition of sorbic acid to soup could be recommended as an antimycotic agent.
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