PREVALENCE OF SALMONELLA IN MEAT PRODUCTS | ||||
| Journal of the Egyptian Veterinary Medical Association | ||||
| Volume 77, Issue 4, December 2017, Page 839-846 PDF (408.83 K) | ||||
| Document Type: Original Research Articles | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| To study the incidence of Salmonella spp. in meat products such as raw meat, minced meat, sausage and hawawshi, a total of 160 meat products samples were collected from shops and supermarkets; 40 samples of each product. It was observed that 17.5% (7/40) of raw meat; 10% (4/40) of minced meat; 10% (4/40) of sausage; and 15% (6/40) of hawawshi were positive for Salmonella. Positive samples of Salmonella were identified by serology typing (Salmonella Newport, Salmonella typhimurium and Salmonella senftenberg). | ||||
| Keywords | ||||
| Salmonella Meat Products Raw meat Minced meat Sausage Hawawshi | ||||
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