Cold Shocked Escherichia coli Isolated from Sausage and Recovered using Different Substrates

Abstract

Meat and meat products such as sausages and minced meat, are perishable foods and much easily consist of various sources of pollution before, during and after the manufacturing process and then become unsuitable for consumption and a source of danger to health. The objective of this reach was to isolate bacteria in frozen sausage and to improve the recovery media to escape the phenomenon of cold shock that leads to number less than the true number. Escherichia coli was selected as an organism for this study, it was subjected to cold-shock at -20°C, -30°C and -40°C for one hour at each temperature. The recovery medium used was EMB. For improvement recovery of shock bacteria the following treatments were followed :vitaminB6 and B12were incorporated in the medium concentrations 1ml, 2ml and 3ml and sodium pyruvate concentrations 0.5%,1% and 1.5% the results revealed that when vitaminB6 (ml)was incorporated in the recovery medium improving of recovering shock cells was observed,(98.3%). at -20 °C while at -30 °C and-40 °C no improvementwas observed . When vitaminB12 (3ml)was incorporated in the recovery medium improving of recovering shocked cells was observed (96.6%) at -20°C, (95.2%) at -30°Cand (99%) at -40°C. When sodium pyruvate( 1%g)was incorporated in the recovery medium, improving of recovering shocked cells was observed (99%), at -20°C and (99.7%) at -30 °C while at -40 °C noimprovementwas observed. When sodium pyruvate and B6(3ml+1.5%g)was incorporated in the recovery media, improving of recovering shocked cells was observed (98.3%), at -20°C, at-30 °C and -40 °C improvementwas observed . When sodium pyruvate and B12(3ml+1.5%g)was incorporated in the recovery media, improving of recovering shocked cells was observed (97.2%), at -20°C while at-30 °C and -40 °Cno improvement was observed.