Van Der Made, H.N.Van Staden, J.J.Bigalke, R.D.Cameron, Colin McKenzieGilchrist, Frances M.C.Morren, A.J.Verster, Anna J.M.Verwoerd, Daniel WynandWalker, Jane B.De Kock, V.E.2016-07-072016-07-0720161978Van der Made, HN & Van Staden, JJ 1978, 'Observations on the effect of different methods of processing on the bacterial contaminants of bovine and ovine tripe’, Onderstepoort Journal of Veterinary Research, vol. 45, no. 2, pp. 133-139.0330-2465http://hdl.handle.net/2263/54091The articles have been scanned in colour with a HP Scanjet 5590; 300dpi. Adobe Acrobat XI Pro was used to OCR the text and also for the merging and conversion to the final presentation PDF-format.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.en© 1978 ARC – Onderstepoort and Faculty of Veterinary Science, University of Pretoria (original). © 2016 University of Pretoria. Department of Library Services (digital).Veterinary MedicineVeterinary Medicine -- South AfricaArticle