Microbiology of Meat and Destruction of Meat by Microbes

Authors

  • Kulmatov Kamol Alimevich Teacher of Termez State University
  • Tiyavoldiyev G’ulomiddin Abdug’ofurovich Student of the TDTU Termiz branch

DOI:

https://doi.org/10.31150/ajshr.v2i10.688

Keywords:

Toxic infections, toxicosis, pathogen, sublimation, psychrophilic, halophilic, salmonella

Abstract

The article provides information on the microbial degradation of meat, the creation of the ground for the accumulation of infectious microbes, saprophytic microbes when the quality of meat is low.

References

“Medical Microbiology” Pokrovskiy V.I. M.2005.

“Microbiology” Gariev B.G. Tashkent, "Labor" 1990.

"Microbiology" Avramenko IF "Kolos" Publishing House, 1979.

"Epidemiology", Tashkent, Abu Ali ibn Sino Publishing House, 1995.

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Published

2021-12-30

How to Cite

Alimevich, K. K., & Abdug’ofurovich, T. G. (2021). Microbiology of Meat and Destruction of Meat by Microbes. American Journal of Social and Humanitarian Research, 2(10), 221–223. https://doi.org/10.31150/ajshr.v2i10.688

Issue

Vol. 2 No. 10 (2021): AJSHR

Section

Articles

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