Bacteriological aspect of meat and poultry meat meals | ||||
| Benha Veterinary Medical Journal | ||||
| Article 12, Volume 28, Issue 2, June 2015, Page 91-97 PDF (362.49 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2015.31872 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Fatin S. Hassanien1; Mohamed A. H. El-Shater2; Rabab R. Abd El-Fatah3 | ||||
| 1Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University | ||||
| 2Animal Health Research Institute, Dokki, Giza | ||||
| 3Animal Health Research Institute, Benha | ||||
| Abstract | ||||
| Ninety random samples were collected from different restaurants in Benha city to evaluate their bacteriological quality. The mean values of APC, coliform, staphylococcus counts (cfu /g) were 2.69x 105 0.47x105, 5.54x103 0.96x103& 2.31 x 103 0.49 x 103 for beef kofta,7.34x104 1.22x104, 1.73x103 0.51x103&1.57 x 103 0.36x 103for beef burger, 3.16x 104 0.60 x 104 , 1.01 x 1030.27 x 103& 6.29 x 102 1.14x102 for beef shawerma, 6.23 x 105 1.14x105, 8.52x103 2.04x103& 4.64 x 103 0.85 x 103 for chicken kofta,3.58 x 105 0.72 x 105, 2.39 x 103 0.61 x 103& 2.73 x 103 0.52 x 103 for chicken burger and 5.91x104 1.08x104 , 1.81x103 0.35x103 & 9.42x103 2.23x103 for chicken shawerma, respectively. The results declared that 18isolates of E.coli were identified from examined ready to eat meat and poultry meat meals with varying percentages. Accurately, O26: H11, O111 :H4, O114 :H21 ,O128 :H2 ,O124 ,O127 :H6,O1 :H7, O78, O125 :H18, O78, O119: H4 E.coli strains were serologically identified from such examined samples. Also,47 isolates of coagulase positive St.aureus were isolated from the examined ready to eat meat and poultry meat meals represented as 60% from beef kofta, 46.67% from beef burger, 40% from beef shawerma, 60% from chicken koft , 53.33% from chicken burger, 53.33% from chicken shawerma samples. | ||||
| Keywords | ||||
| Poultry meat; E. coli; meat products; S. aureus | ||||
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