ASSIGNMENT # 03

 SUBMITTED BY: M EHTASHAM ASIF

 REG. NO: FDST-19111003

 SECTION: 5A

 COURSE: MEAT TECHNOLOGY LAB

 SUBMITTED TO: MA’AM KANZA SAEED

 ASSIGHNMENT: MEAT MICROBIOLOGICAL TESTS

Department of Food Science and Technology

 Meat microbiological tests
 Aerobic Plate Count
 Escherichia coli O157:H7
 Salmonella
 Total coliform test

Aerobic plate count test

Bacterial counts are conducted by taking a sample of the product and placing it in a suitable
neutralizer broth, and then plating dilutions to appropriate bacterial growth agar plates. Those
plates are then incubated and analyzed to determine if aerobic bacteria are present in the sample.

Salmonella test:
Fresh pork meat is one of the main sources of Salmonella, and efficient and fast methods for detection
are therefore necessary. Current methods for Salmonella detection in fresh meat usually include >16 h of
culture enrichment, in a few cases <12 h, thus requiring at least two working shifts. .

E.Coli test:
During the testing process, “the beads are mixed together with ground beef or other food samples and
then separated and run through an instrument. It identifies beads that have latched onto the E. coli
antigens,”

Coliform test:
In coliform test violet red bile agar is used as a selective medium and coliform is grown on it.firstle
sample is prepared by mixing meat sample and peptone water as 10 g of meat sample and 90 g of
peptone water.then this sample is poured into tubes and it is diluted in 3 to 4 series of dilution and
numbered as 1,2,3 & 4 tube.finally pouring step is done in which sample is poured into cultural plate
and colonies are observed.25-250 colonies are generally used to most accurated count colonies.