DOI: 10.36347/sjavs.2015.v02i02.001

Pages: 84-86

Microbes Desirable and undesirable changes in food has been Create. Adverse changes due to food contamination and food spoilage will eventually. Many types of microbial contamination of foods under conditions that provide prepared or produced. Growth of microbes in food and material composition depends on the storage conditions. Microbes that are able to grow food, metabolic characteristics, change the taste, smell, texture and appearance to transform their products. The aim of this study is Comparison of bacterial contamination of ground meat (in packaging made from butchers) in Urmia city market. From 100 sample of Mince 50 sample are Packed and 50 samples are Prepared by the butcher of the city of Urmia In 4 ml of lactose broth medium enriched, XLD agar medium and then transferred. The following results were obtained after 24 hours. From 100 samples 21% is Salmonella, 59 percent Escherichia coli, 11 percent staphylococcus aureus and 9 percent were negative (do not grow), respectively Were isolated. Today, the proportion of red meat, poultry and eggs in human nutrition, health products is also important. One factor that would endanger the health of poultry food products, especially Salmonella is a bacteria of the Enterobacteriaceae family. On the slaughterhouse meat may be contaminated with feces and stored improperly or incompletely cooked it, survive and even reproduce it. Material and animal products like bone meal, meat meal, feather meal and blood meal fundamental role in the spread of Salmonella.