Assessment of the Bacteriological Quality of Minced Meat and Beef Burger at Selected Egyptian Hypermarkets | ||||
| Suez Canal Veterinary Medical Journal. SCVMJ | ||||
| Article 9, Volume 21, Issue 1, June 2016, Page 91-97 PDF (545.68 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scvmj.2016.62762 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hosney Abdelrahman1; Soad Ismail* 2; Aiman Harydi3 | ||||
| 1Department of Meat Hygiene; Fac .of Vet Med.; Suez Canal University | ||||
| 2Meat Hygiene; Fac .of Vet Med.; Suez Canal University | ||||
| 3Microbiology Department; GOEIC- Food Safety lab.; Port-Said; Egypt. | ||||
| Abstract | ||||
| This study was carried out to assess the bacteriological quality of minced meat and beef burger marketed at a selected number of hypermarkets in Egypt. A total of 100 minced meat and beef burger (50 samples for each) samples were randomly collected. The mean total aerobic bacteria counts were 9.3x105 ± 3x104 and 8.8x105 ± 4x104 cfu/g. for Staphylococcus aureus counts were 2.1x102 ± 2x10 and 3.7x102 ± 5x10 cfu/g respectively. Salmonella was detected in 3 (6%) and 15 (30%); of minced meat and Beef burger respectively. Clostridium perfringens was detected in 8 (16%) and 23 (46%) of the minced meat and beef burger samples respectively. Listeria monocytogenes and Shigella spp. failed to be detected in the samples under investigation. It was concluded that there were inadequate sanitary and hygienic measures during all steps of production of minced meat and beef burger at the selected hypermarkets .Good hygienic practices must be applied to improve the quality and safety of the products | ||||
| Keywords | ||||
| Bacteriological Quality; Minced meat; Beef burger | ||||
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