Comparison of Bacterial Counts in Meat at 7°, 30°and 35°C

Abstract

Comparative Studies on Viable Bacterial Count in Meat at Different Temperatures of Incubation.The viable bacterial count was determined in sliced commercial raw pork after incubation at 7, 30, and 35°C. It was compared among these temperatures. Then, formula were prepared mutually to estimate the viable bacterial count at each of the there incubation temperatures by using a regression formula.The following result were obtained.1) When converted into common logarithm, the viable bacterial count in the commercial raw pork showed almost the same distribution as the normal distribution, regardless of the incubation temperature, 7, 30, or 35°C.2) The viable bacterial count was compared between the culture at 7°C and that at 35°C and between the culture at 30°C and that at 35°C. It was higher in the culture at 35°C than that at any other temperature when it was relatively low. It was higher in the cultures at 7 and 30°C than in that at the other temperature when it was relatively high. There were significant differences in the viable bacterial count among the cultures at 7, 30, and 35°C.3) The viable bacterial count was higher in the cultures at 7 and 30°C than in that at 35°C when it was in the order of approximately 104.4) Relationships of correlation and regression were noticed among the viable bacterial counts of the cultures at the three incubation temperatures. It was demonstrated that the regression formula obtained was useful (regression coefficient, b≠0) .In conclusion, it was possible to estimate the viable bacterial count mutually in cultures at different temperatures of incubation by using the formula obtained for estimation.