DETECTION OF E. COLI AND SALMONELLA ORGANISMS IN CATTLE AND CAMEL MEAT

Edris, A., Hassan, M., Shaltout, F. and El-Hosseny, S.

Abstract

One hundred and twenty random samples of cattle and camel meat (60 0f each) were collected from 3 different abattoirs namely Elbagour, Menouf and Shibin-Elkom (40 0f each) located in Menofia governorate. All collected samples were subjected to bacterial examination for detection of E.coli and Salmonella organisms The obtained results indicated that Enteropathogenic E.coli were serologically identified from the examined samples of cattle meat as O26: K60 (10%), O86: K61 (5%), O111: K58 (15%), O124: K72 (5%) & O128: K67 (5%) for Elbagour abattoir, O26: K60 (5%), O86: K61 (10%), O111: K58 (5%) & untypable (5%) for Menouf abattoir & O111: K58 (5%), O119: K69 (5%), O124: K72 (5%) and O128: K67 (5%) for Shibin Elkom abattoir. Salmonella organisms were isolated from 25%, 20% and 10% of the examined samples of cattle meat at Elbagour, Menouf, and Shibin Elkom abattoirs, respectively. In regard to camel meat, Salmonellae were detected in 20%, 10% and 5% of the examined samples of camel meat at Elbagour, Menouf, and Shibin Elkom abattoirs, respectively. Furthermore, the identified serotypes were S enteritidis, S. typhimurium, S. muenster and S. virchow

Key words

Cattle meat, camel meat, E.coli, Salmonella.