ESCHERICHIA COLI IN MEAT PRODUCTS | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 39, Issue 3, July 1991, Page 841-851 PDF (7.32 MB) | ||||
| DOI: 10.21608/vmjg.1991.379228 | ||||
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| Authors | ||||
| A.M. DARWISH* 1; Z.M. NIAZI2; Ε.Μ. ΖΑΚΙ2 | ||||
| 1Faculty of Vet. Med. Cairo University | ||||
| 2Animal Health Research Institute, Dokki, Cairo | ||||
| Abstract | ||||
| Escherichia coli in food has been associated with outbreaks of gastrointestinal since 1903 (Delepine, 1903). The presence of different members of Enterobacteriaceae particularly Escherichia coli in meat products was attributed to the contamination of such products (El-Mossalami, 1958 and Kleeberger et al., 1980). External contamination of raw meat is a constant possibility from the moment of bleeding until consumption. There are several potential sources of contamination by microorganisms. These include contact with hide, skin, feet, the gastrointestinal tract content, aqueous sources and the instruments used for dressing (Knives, saws, cleaners or hooks) and even air borne contamination in the processing and storage areas (Niskanen and Pohja 1977 Agres et al., 1980, Stolle, 1981 and Jawetz et al., 1982). In addition, meat products may be contaminated with Escherichia coli from food handlers, food utensils, soils and water under incomplete hygienic circumstances during manufacturing, packing and marketing of these product (Frazier and Westhoff, 1978). The native habitat for Escherichia coli is the intestinal tract of man and animals; therefore its presence in foods generally indicates direct or in- direct pollution of faecal origin. Escherichia coli is the classical indicator of the possible presence of enteric pathogenes in foods. On the other hand, meat products constitute a public health hazard either due to the presence of spoilage bacteria responsible for unfavorable changes, or pathogenic bacteria like Escherichia coli leading to harmful effects as infection or intoxication in human consumers. i.e. fond borne infections (Mastievskii et al., 1971; Anon, 1978; Mehlman and Bomero, 1982). Enteropathogenic Escherichia coli (EPEC) of certain serovars are well recognized pathogens as caused of infantile diarrhoea and/or gastrointestinal illness in adult humans (Broy, 1945; Dupont et al., 1971; Edelman and Levine, 1983). Escherichia coli may also cause peritonitis, meningitis, enteritis, cystitis, pyelitis, pylonephritis, angiocholitis, salpingoophoritis, appendicitis,optotis and purepearal sepsis (Pyathin and Krivoshein 1980). The present work was planned to study the following: 1. Incidence of E.coli in meat products using two techniques; direct plate count technique and multiple tube fermentation technique. 2. Biochemical and serological identification of E.coli. | ||||
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