Abstract of research

Staphylococci in some meat products

Faten S. Hassanina; Mohamed A. Hassana; Shimaa M. Nada.b and Sarah M. Badr

Abstract

Meat products are liable to harbor different types of micro-organisms during long chain of handling, processing, distribution and storage as well as preparation, so a total of 90 random samples of locally manufactured meat products represented by frozen beef burger (30), kofta (30) and sausage (30) "25 grams of each" were randomly collected from different shops in El-Menoufia governorates, Egypt. It is evident from the obtained results that all the examined samples of beef burger, kofta and sausage were positive Staphylococci On the other hand,S.aureus detected in 40%, 46.67% and 63.33% in examined samples of beef burger, kofta and sausage, respectively. Serological examination declared that the incidence of Staphylococcus species from examined beef burgers were 40%, 23.33% and 3.33% for S.aureus, S.epidermidis and S.intermedius, respectively. While, in kofta were 46.67%, 26.67% and 6.67% for S.aureus, S.epidermidis and S.saprophyticus, respectively and in sausage were 63.33%, 36.67%, 10%, 13.33 and 6.67 for S.aureus, S.epidermidis, S.intermedius, S.saprophyticus and S. xylosus, respectively. Whilst, the detected S.aureus enterotoxins from examined samples were enterotoxin B in beef burger with incidence of 3.33%, enterotoxin A and enterotoxin C with incidence of 3.33% and 3.33, respectively from kofta samples. While in sausage sample enterotoxin A, B and D&C were detected with incidence of 10%, 3.33% and 3.33%, respectively.The presence of these microorganisms in large numbers make these meat products of inferior quality and unfit for human consumption