Isolation and Identification of Microbes Associated with Some Meat Seasoning in Egypt
El Regalati, N., Abdallah, A., Hassan, G., Al-Saman, M., Elsanhoty, R. (2025). Isolation and Identification of Microbes Associated with Some Meat Seasoning in Egypt. EKB Journal Management System, (), 1-11. doi: 10.21608/ejvs.2025.401590.2962
Nourhan Ezzat El Regalati; Asmaa Abdel-Aal Abdallah; Gamal Osman Osman Hassan; Mahmoud A. Al-Saman; Rafaat M Elsanhoty. "Isolation and Identification of Microbes Associated with Some Meat Seasoning in Egypt". EKB Journal Management System, , , 2025, 1-11. doi: 10.21608/ejvs.2025.401590.2962
El Regalati, N., Abdallah, A., Hassan, G., Al-Saman, M., Elsanhoty, R. (2025). 'Isolation and Identification of Microbes Associated with Some Meat Seasoning in Egypt', EKB Journal Management System, (), pp. 1-11. doi: 10.21608/ejvs.2025.401590.2962
El Regalati, N., Abdallah, A., Hassan, G., Al-Saman, M., Elsanhoty, R. Isolation and Identification of Microbes Associated with Some Meat Seasoning in Egypt. EKB Journal Management System, 2025; (): 1-11. doi: 10.21608/ejvs.2025.401590.2962

Isolation and Identification of Microbes Associated with Some Meat Seasoning in Egypt

Egyptian Journal of Veterinary Sciences
Articles in Press, Corrected Proof, Available Online from 24 September 2025    PDF (773.04 K)
Document Type: Review Artical
DOI: 10.21608/ejvs.2025.401590.2962
Authors
Nourhan Ezzat El Regalati* 1; Asmaa Abdel-Aal Abdallah2; Gamal Osman Osman Hassan3; Mahmoud A. Al-Saman4; Rafaat M Elsanhoty5
1Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City (USC), Sadat City 32897, Egypt
2Associate Professor, Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City
311 Mathaf El-Matarya St
4Assistant professor of the Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City
5Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat City 32897, Egypt.
Abstract
This study aimed to assess the microbiological quality and safety of various dried household spices collected from spice shops, with a particular focus on identifying any pathogenic bacteria present. A series of tests was conducted to determine whether these spices, which are commonly used for seasoning meat, serve as a source of microbes. During this study, common microorganisms from seasoning meat were successfully isolated and identified.Various methods for identifying isolated microorganisms include cultural characterization, conventional biochemical processes, and the Vitek 2 compact system. The microorganisms isolated from seasoning meat consisted of five Gram-negative bacteria, and all isolated Gram-negative microorganisms are Pathogens: Escherichia coli (n=20, 22.22%), Citrobacter freundii (n=20, 22.22%), Citrobacter braakii (n=15, 16.67%), Raoultella planticola (n=16.67%), and Enterobacter aerogenes (n=5.56%), along with one Gram-positive bacterium (Leuconostoc citreum (n=16.67%). Thus, Escherichia coli and Citrobacter freundii were the most predominant Gram-negative isolates, while Leuconostoc citreum was the predominant Gram-positive microorganism found in seasoned meat. All isolated microorganisms exhibited resistance to all commercial antibiotics.
Keywords
Seasoning Meat; Microorganisms; Isolation; Identification; Vitek; Gram Negative; Gram Positive; Conventional Biochemical; Commercial Antibiotics
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