MICROBIAL QUALITY OF SOME MEAT PRODUCTS
MOUSA, M., AWAD, H., YASSIEN, M., GOUDA, H. (1993). MICROBIAL QUALITY OF SOME MEAT PRODUCTS. EKB Journal Management System, 41(3), 59-62. doi: 10.21608/vmjg.1993.380112
M MOUSA; HODA AWAD; M YASSIEN; HANAN GOUDA. "MICROBIAL QUALITY OF SOME MEAT PRODUCTS". EKB Journal Management System, 41, 3, 1993, 59-62. doi: 10.21608/vmjg.1993.380112
MOUSA, M., AWAD, H., YASSIEN, M., GOUDA, H. (1993). 'MICROBIAL QUALITY OF SOME MEAT PRODUCTS', EKB Journal Management System, 41(3), pp. 59-62. doi: 10.21608/vmjg.1993.380112
MOUSA, M., AWAD, H., YASSIEN, M., GOUDA, H. MICROBIAL QUALITY OF SOME MEAT PRODUCTS. EKB Journal Management System, 1993; 41(3): 59-62. doi: 10.21608/vmjg.1993.380112

MICROBIAL QUALITY OF SOME MEAT PRODUCTS

Veterinary Medical Journal (Giza)
Volume 41, Issue 3, July 1993, Page 59-62  XML PDF (2.25 MB)
Document Type: Original Article
DOI: 10.21608/vmjg.1993.380112
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Authors
M MOUSA* 1; HODA AWAD2; M YASSIEN3; HANAN GOUDA2
1Department of Food Hygiene and Control. Fac. Ve.t Med. Alex. Univ.
2Animal Health Research Institute, Dept. of Food Control, Dokki, Giza, Egypt
3Department of Food Hygiene and Control. Fac. Ve.t Med. Suez Canal Univ.
Abstract
A total of 100 random samples of basterm and luncheon, minced meat and raw sausage (25 samples of each) were collected from different supermarkets and butcher's shops in Cairo and Giza governorates and examined bacteriologically. The mean values of total mesophilic count/gram of the forementioned samples were 4.7 x 106, 5.5 108, 7.2 x 108 and 2.6 x 10°, respectively. While the mean values of _Enterobacteriaceae/gram were 39x 103, 7.0 x 104, 4.3 x 105 and 3.0 x 104, respectively. 
On the other hand, the mean values of coliforms/gram were 1.4 x 103, 1.4 x 103, 4.9 x10? and 4.7 x 103, respectively and the mean values of staphylococci/g were 3.7 x 105, 2.3 x 104, 1.7 x 104 and 3.6.x 104, respectively.
The study shows that E. coli was isolated at a high percentage (27%, 52%, 33% and 45%) respectively from the same examined samples, followed by Enterobacter aerogenes at percentages of 18%, 14%, 24% and 8% respectively, while salmonella could not be isolated from any examined samples. Coagulase positive Staph aureus could be isolated from (40%) in samples of basturma, (18%) in samples of Luncheon, (15%) in samples of minced meat and (43%) in samples of sausage. can public health importance, economic significance of existing microorganisms as well as the suggested measures for improving quality of the products have been discussed.
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