Abstract of research

Isolation of Enterobacteriacaea from poultry products in El-Behera and Alexandria governorates

Hemmat, M. Ibrahim1, Reham, A.Amin1, Ibrahem, I.A.2 and OLa, F.Yunis.2

Abstract

A grand total of 90 random samples of poultry meat products (chicken fillet, chicken thigh, chicken nuggets, chicken strips, chicken luncheon and chicken pane) 15 of each were collected from local slaughter poultry shops and different supermarkets in El-Behera and Alexandria governorates. All samples were examined bacteriologically for determination of aerobic plate count (APC), Enterobacteriaceae count, isolation and identification of Salmonella, E. coli and Shigella species. The results showed that the mean values of APC in the examined samples of chicken fillet, chicken thigh, chicken nuggets, chicken strips, chicken luncheon and chicken pane were 5.52× 106 ± 2.51 × 106, 1.87× 106 ± 0.53× 106, 5.10× 104 ± 1.70× 104, 9.50× 104 ± 5.20× 104, 2.15×105 ± 6.53×104 and 2.90×104 ± 1.50×104 cfu/g, respectively. While the mean values of Enterobacteriaceae count in the same examined samples were 1.19× 105 ± 0.50×105, 7.18× 104 ± 4.34×104, 5.80× 102 ± 3.50×102, 7.50× 10 ± 4.70×10, 3.80×103 ±2.50×103 and 1.09 ×102 ±1×102 cfu/g, respectively. On the other hand Salmonella organisms were isolated from chicken filet, chicken thigh and chicken nuggets with percentages of 13.33%, 33.33% and 6.67%, respectively. Moreover, the isolated Salmonellae could be serologically identified as S. typhimurium, S. enteritidis, S. heidelberg, S. muenster, S. kentucky and S. anatum. While, E. coli was isolated from the examined samples of chicken fillet and chicken thigh with percentages of 13.33% and 33.33%, respectively. Moreover, the isolated serotypes of E. coli were Enteropathogenic E. coli (O78:k80, and O55:k7), Enterotoxogenic E. coli (O125:k21 and O127:k6), and Enterheamorrhagic E. coli (O26:k11 and O111:k4). On the other hand, all the examined samples were free from Shigella spp.