Table 7. Number of spoilage microorganisms in whole muscle meat, meat products, and seafood identified by PCR and partial sequencing of 16S rDNA.

Total	Meat products														Spoilage microorganisms
	Clam	Fish	Shrimp	Camel meat	Chicken meat	Chicken liver	Ground chicken	Chicken kebab	Chicken burger	Beef	Beef sausage	Beef kebab	Ground beef	Beef burger
12		+	+				++		++	++	+		+	++	Proteus vulgaris
9				++				++			+		+	3+	Proteus mirabilis
15		++		++			6+		++	+	+		+		Proteus spp.
4						++							++		Providencia spp.
2				+									+		R.ornithinolytical
9		++	++		++				++					+	Citrobacter spp.
20	+	3+	++	3+	++	++			++					5+	Enterobacter spp.
2	+	+													M.morgi
2	+	+													S.algea
2	+	+													R.capsulatus
2	+	+													L.pelagia
2					++									+	Kluyvera spp.
1														+	Kluyvera ascorbata
31	+	5+	+	3+	9+	++			++		+	+	3+	3+	Pectobacterium spp.
20			+	++	7+	++			++		+	+	++	++	Brenneria spp.
9		3+	+			++							+	++	Klebsiella pneumonia
5				3+										++	Klebsiella spp.
1														+	A.radioresistens
1														+	Pantoea spp.
149	6	20	8	16	21	10	8	2	12	3	5	2	12	24	Total

+ = number of identified microorganisms.