Comparison of Bacterial Species Isolated from Ground Beef, Textured Soy Protein and Ground Beef Extended with Textured Soy Protein .

A survey of the bacterial species of public health importance which could be isolated from ground beef (GB), textured soy protein (TSP) and ground beef extended with TSP (SGB) after 3 and 10 days of storage at 4 C was conducted. Escherichia coli was the most frequent gram-negative isolate from GB and SGB. Few gram-negative organisms were found in TSP.

Bacterial Populations of Ground Beef, Textured Soy Protein and Ground Beef Extended With Soy Protein After 3 and 10 Days of Refrigerated Storage .

A survey of the microbial populations of 31 samples of ground beef (GB), textured soy protein (TSP), and ground beef extended with TSP (SGB) after 3 and 10 days of storage at 4 C was done. Analyses included aerobic plate count (APC), psychrotrophic plate count (PPC), coliform Most Probable Number (CMPN) and plate determinations (CPC), Escherichia coli MPN (EMPN) and plate determinations (EPC), Staphylococcus aureus MPN, and fecal streptococcus plate count. Statistical analyses of data from the enumeration procedures showed significant increases in the total microbial flora after 10 days of storage.