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l%e effects of vacuum-packaging on the shelf-life of eviscerated broiler carcasses, under conditions simulating market storage (4, 7and 9C) in the State of Kuwait were studied. Vacuum-packaging increased the shelf-life of the carcasses by 7-8, 6 and 4 days beyond that of the conventionally-packaged carcasses, when stored at 4, 7 and 9C, respectively. l%e growth of the Enterobacteriaceae was lowest in carcasses stored at 4C, irrespective of the packaging type. Of the Enterobacteriaceae, the coliforms were the predominant microorganisms (-SO%), whereas Salmonella accounted for up to 15%. Lactobacillus were the predominant spoilage microorganisms in the vacuum-packaged carcasses, whereas Pseudomonas predominated in the conventionally-packaged ones. Vacuum-packaging can be recommended for improvement of the keeping quality of eviscerated broiler carcasses, but it should also be associated with strict procedures for controlling the handling andstorage temperatures throughout the overall distribution system, 'To whom correspondence should be addressed Tel: 4836100/4816007 Ext. 4331 Fax: 4846891 *Present address: Kamnarsv., 5D/316, 22646. Lund, Sweden Journal of Food Safety 13 (1993) 305-32 1. AZZ Rights Resewed. Topyright I993 by Food & Nutritian Press, Inc., Trumbull, Connecticur. 305 306 W. SAWAYA et al.

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Soil microorganisms were not inhibited by mixing oily sludge in soil up to 8.7% (w/w) oil (15% sludge). Adding NH 4 (+) and phosphate increased microbial activity. Microbial activity was also affected by seasonal variation. Thermotolerant microorganisms were more predominant during the summer. After 29 months, 72%, 84%, and 83% of the soil was degraded in fertilized soils dosed with 2.9, 5.8 and 8.7% oil, respectively.