Miicrobiiollogiicall Impactt off Diippiing Miinced Meatt usiing diifffferentt sodiium hypochlloriitte concenttrattiion and conttactt ttiimes Zuhaiir ..A..Mohammad Huda N..Jasiim

Abstract

This study was conducted to evaluate the possibility of using sodium
Hypochloride by the Iraqies housewives at different concentrations (2%, 3%)
and different dipping times (30, 60 and 90 minutes ) in order to reduce the
initial microbial counts , without any adverse effect on the organoleptic
characteristics of the treated minced meat. Bacterial counts in all samples of
meat were enumerated by standard method of miles and mirza technique before
and after treatment .The result showed that the treatment of meat with chlorine at concentration 2
% for 30 and 60 minute reduce the bacterial content on bacterial load ( colony
forming unit – cfu / ml) to a level which was significant from the Public health
point of view ( hygienically ) although , this reduction was not statically
significant, using 2 % for 90 minutes , however , reduced the ( colony forming
unit cfu/ ml) about 2 Log , which was highly significant ( P<0.01) statically and
hygienically Sodium Hypochlorite at 3 % for 30, 60 , 90 minutes reduced the
( Colony forming unit – cfu / ml ) significantly about 2 log (P<0.01, P<0.05,
P<0.05 respectively).
Results of the effects of different concentrations of sodium hypochlorute at
different dipping times (30,60 and 90 minutes ) on the organoleptic characters
of the minced meat showed that , sodium hypochlorite at 2 % for 30 , 60 and 90
minutes , and at 3 % minutes reduced the cfu / ml significantly without affecting
the organoleptic charcteristics of treated minced meat , while using 3 % for 60
and 90 minutes although reduced the bacterial content on the bacterial loud
( colony forming unit-cfu / ml) but adversely affects the organoleptic
characteristics even with different types of spices and herpes using in the
traditional Iraqi cooking .