Inventors: Dr. Asma Sabah Hameed, Dr. Jassim Mohammed Odeh, Dr. Saeed Sahib Allawi, Lecturer Zeina Bassem Mohammed/ College of Agricultural Engineering Sciences, University of Baghdad
Dr. Moataz Sabah Hameed/ College of Agriculture, Tikrit University
Abstract
Escherichia coli in fresh minced meat was injured by colding at 4 C.A bacterial population have three different physiology which are uninjured or normal cells, sublethally injured cells (or injured cells )and lethally injured cells (or dead cells).Cell injury is defined as any damage to the components of cells itself by any stresses which weaken the ability of cells to survive or multiply and will increase the sensitivity of cells to any harmful factors.
The cells are able to repair their injury which can extened 48hour depending on the nature of stress and degree of injury .The purpose of thise study was to :supplemented some cultural media and preparation new cultural media to isolated E.coli with compounds that supplementedthe bacterial growth such as yeast extract, sodium pyruvate, n-propyl gallate, catalase and Tween. Various concentrations of compound were tested minced beef meat with mixed it and compared with traditional media . The rest of compound had variable effects on recovery of cold stressed cells but they weren’t as efficiency as needed. It is therefore recommended that catalase (0.5%) plus Tween 80 (0.5% ) to be used to supplement TSA in the repair detection procedure.