Table 4. Average count (log CFU/g) of APC and other tested bacteria in whole muscle food and meat products samples.
| Type of sample | Average count (log CFU/g) of APC on PCA | Average count (log CFU/g) of Vibrio spp. on TCBS | Average count (log CFU/g) of Enterococci spp. on ESD | Average count (log CFU/g) of Bacillus spp. on MYPA | Average count (log CFU/g) of Staphylococci spp. on BP agar |
|---|---|---|---|---|---|
| Whole muscle meat | |||||
| Beef | 4. 68 | 3.46 | 4.3 | 3.9 | 3.77 |
| Camel meat | 4.5 | 2.7 | 4.2 | 4.6 | 3.6 |
| Chicken meat | 6.8 | 3.85 | 3.6 | 3.07 | 3.8 |
| Clam | – | 4.57 | – | – | 5.0 |
| Fish | – | 3.59 | 3.64 | – | – |
| Shrimp | – | 2.79 | 3.04 | – | – |
| Meat products | |||||
| Chicken burger | 5.96 | 4.8 | 6.57 | 3.93 | 3.6 |
| Chicken kebab | 5.07 | – | 4.95 | 4.27 | – |
| Chicken sausage | 6.77 | – | 4.95 | 3.07 | 4.25 |
| Ground chicken | – | – | 4.65 | – | 3.96 |
| Beef burger | 8.8 | 4.07 | 5.88 | 3.88 | 5.79 |
| Beef kebab | 4.45 | – | 4.95 | 4.3 | 3.27 |
| Beef sausage | 9.3 | – | 4.9 | 3.07 | – |
| Ground beef | 6.7 | – | 3.95 | 3.07 | 4.2 |
APC = Aerobic plate count; PCA = Plate count agar; TCBS = Thiosulfate citrate bile salt agar; ESD = Enterococci selective differential agar; MYPA = Mannitol egg yolk polymyxin agar; BP = Baird–Parker agar.