Prevalence of some food borne microorganisms in meat and meat products.

1Fahim, A. Shaltout, Ahmed, A. A. Maarouf, Ibrahim, A. El-Kewaiey and Ahmed, Y. A. Heweidy

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 2.36×10 2±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.

Key words

Meat products, bacteriological evaluation, E. coli, Staph. aureus, Salmonella