Observations on the effect of different methods of processing on the bacterial contaminants of bovine and ovine tripe

Abstract

A comparison was made of the multiplication of bacteria in specimens of tripe processed in different ways. There was little difference in this respect between commercial tripe as offered for purchase to the consumer and rough and scraped tripe incubated at 30 ˚C for 24 h. Tripe stored at 4 ˚C or in acetic acid (pH 4) at 30 ˚C for 24 h, however, had appreciably fewer bacteria.