Shaltout, F., Maarouf, A., El-Kewaiey, I., Heweidy, A. (2016). Prevalence of some foodborne microorganisms in meat and meat products. test, 31(2), 213-219. doi: 10.21608/bvmj.2016.31300
Fahim A. Shaltout; Ahmed A. A. Maarouf; Ibrahim, A. El-Kewaiey; Ahmed Y. A. Heweidy. "Prevalence of some foodborne microorganisms in meat and meat products". test, 31, 2, 2016, 213-219. doi: 10.21608/bvmj.2016.31300
Shaltout, F., Maarouf, A., El-Kewaiey, I., Heweidy, A. (2016). 'Prevalence of some foodborne microorganisms in meat and meat products', test, 31(2), pp. 213-219. doi: 10.21608/bvmj.2016.31300
Shaltout, F., Maarouf, A., El-Kewaiey, I., Heweidy, A. Prevalence of some foodborne microorganisms in meat and meat products. test, 2016; 31(2): 213-219. doi: 10.21608/bvmj.2016.31300

Prevalence of some foodborne microorganisms in meat and meat products

Benha Veterinary Medical Journal
Article 30, Volume 31, Issue 2, December 2016, Pages 213-219    PDF (315.52 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2016.31300
Authors
Fahim A. Shaltout1; Ahmed A. A. Maarouf2; Ibrahim, A. El-Kewaiey3; Ahmed Y. A. Heweidy4
1Food Control Department (Meat Hygiene), Fac. Vet. Med. Benha Univ.
2Animal Health Research "Benha branch"
3Animal Health Research "Damanhour branch"
4Vet. at Shubra-Bokhom Abattoir
Abstract
This study was conducted on 140 random samples of fresh beef and meat products viz: minced meat, luncheon and
sausage (35 for each), collected from different shops at El-Kaliobia Governorate, to evaluate their bacteriological profile.
The bacteriological examination of fresh beef and meat products minced meat, sausage and luncheon revealed that the
mean values of APC, Enterobacteriaceae, coliform and Staphylococcus counts were 8.34×104±0. 10 ×104;
2.14×102±0.97×102; 1.25×102±0. 13 ×102 and 2.36×102 ±0.12 ×102 for fresh beef samples; 8.03×104 ±0.12×104; 2.02×102
±0.76×102; 0. 89×102 ±0.06 ×102 and 2.67×102 ±0.11×102 for minced meat samples; 6.74×104 ±0. 28 ×104; 1.85×102
±0.64×102; 0. 73×102 ±0.08 ×102 and 1.9×102 ±0.11 ×102 for sausage samples and 5.85×104 ±0.24×104 ;1.69×102
±0.70×102 ;0.71×102 ±0.07×102 and 1.68×102±0.11×102, for luncheon samples. Further, 21 isolates of E.coli were isolated
from examined meat samples represented as 5(14.3%) from fresh beef with serotypes 2 O55:H7,1 O125:H18,1 O111: H4
and 1 O26:H11 ; 8(22.9%) from minced meat with serotypes 3 O55:H7, 2 O125:H18, 1 O111:H4, 1 O26:H11 and 1
untyped; 6 (17.1%) from sausage with serotypes 2 O55:H7, 1 O125:H18, 1 O111:H4 , 1 O26:H11 and one untyped and
2 (5.7%) from luncheon samples with serotypes O55:H7 . In addition, 25 isolates of Coagulase positive S. aureus were
isolated from examined meat samples represented as 6 (17.1%) from fresh beef; 9 (25.7%) from minced meat; 7 (20.0%)
from sausage and 3(8.6%) from luncheon samples. Meanwhile, Salmonella serovars were not detected from all examined
meat samples
Keywords
meat products; Bacteriological Evaluation; E. coli; Staph. aureus; Salmonella
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