Abstract:
This study was conducted in the College of Animal Production Science and Technology, Sudan University of Science and Technology to investigate the total bacterial count for the three types of beef sausage collected from different sources. The samples were analyzed in three different brands of these raw cuts in duplicate. One of samples was collected from sausage factories (A), the second sample was collected from the local market (B) and the third sample was manufactured in the lab at the college (C). This study showed no significant differences (P> 0.05) in the bacterial count of the three samples but there was high significant difference (P <0.01) between the three samples (A, B, C) during storage period. The results showed that average bacterial count of fresh and frozen samples for sausages from sample (A) were (5.53 x105- and 1 x105- respectively ), sample (B) were (6. 5 x105- and 2 x105- ) and sample(C) were (7.5 x105- and 2 x105-) . The results were showed that the contamination rate was high in sausage from sample B and C sample compared with sample A. The study also revealed that there was a decreased in the number of bacteria with storage period.
