Evaluation of Hygienic Status of Some Meat Products Retailed in Zagazig City, Egypt | ||
| Zagazig Veterinary Journal | ||
| Volume 53, Issue 3, September 2025, Pages 300-311 PDF (442.52 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/zvjz.2025.396857.1285 | ||
| Authors | ||
| Alaa Eldin M.A. Morshdy1; Abd El-Salam S Hafez2; Omnia O. Fouda3; Wageh Sobhy Darwish* 1 | ||
| 1Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, 44519 Zagazig, Egypt. | ||
| 2Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt | ||
| 3Food Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig University. El-Zeraa str. 114, Zagazig, 44519, Egypt. | ||
| Abstract | ||
| This study aimed to assess the underexplored hygienic status of marketed meat products (minced meat, sausage, and luncheon) in Zagazig city, Sharkia Governorate, Egypt. Sixty meat product samples from different hypermarkets were analyzed for aerobic plate count (APC), Psychrotrophic bacteria count (PBC), coliforms, S. aureus and mold counts. The prevalence was 100% for APC, and PBC in all examined meat product samples, 100% for coliforms in minced meat, and sausage and 50% in luncheon samples, 80%, 90%, and 60% respectively for S. aureus in the examined meat product samples, meanwhile 100% for mold in all meat product samples. The mean counts of APC (4.73±0.21, 5.25±0.21, and 4.06±0.17 log10 CFU/g), PBC (4.35±0.20, 4.90±0.21, and 3.57±0.10 log10 CFU/g), and S. aureus (2.74±0.11, 3.01±0.13, and 2.42±0.14 log10 CFU/g) were statistically different (P < 0.05) in all tested meat products. Similarly, the counts for coliform and mold showed significant differences between the three types of meat products. This suggests an increased risk of spoilage and pathogen contamination. In conclusion, the obtained data demonstrated that the hygienic precautions that were implemented during the manufacturing of such products were insufficient. Therefore, there is an immediate and pressing requirement for improved hygienic standards in meat processing factories and supermarkets in order to limit the amount of microbial contamination and protect the safety of consumers. | ||
| Keywords | ||
| Aerobic plate count; coliform; meat hygiene; meat products; mould | ||
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