Phenotypic and genotypic haracterization of bacterial contaminants isolated from egyptian processed meats | ||||
| Mansoura Veterinary Medical Journal | ||||
| Article 11, Volume 12, Issue 1, June 2010, Page 65-85 PDF (1.07 MB) | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/mvmj.2010.183679 | ||||
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| Author | ||||
| M El-Gazzar | ||||
| Abstract | ||||
| A total of 60 Egyptian processed meat samples, categorized as 30 raw samples ( 10 every of frozen packaged ground beef, butchers’ ground beef and .frozen packaged beef sausage) besides 30 cooked samples (1 0 each of fried beef sausage, beef luncheon andfried hamburger) purchased.from supermarkets, butchers’ shops and restaurants in Mansoura city-Egypt, were subjected for both phenotypic and genotypic bacteriologi cal analyses. The former analysis was done at the laboratory of Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Egypt, while the latter works were conducted at the Department of Bacterial Injections, Research In stitute for Microbial Diseases, Osaka University, Osaka, Japan. Plates of plate count agar revealed the presence of aerobic mesophiles in the tis sues of aU surveyed raw arid cooked samples. WhUst the Enterobacteriaceae organ isms were detected in 30%-80% of raw processed meat samples, besides 30% every of beef luncheon and fried hamburger samples, meanwhile fried beef sausage samples, the violet red bile glucose,agar plates could not detect such organisms in their tissues. Concerning the occurrence of coagulase-positive Staphylococcus aureus organisms, the plates of Baird-Parker agar combined with coagulase test (tube method} showed 30%, 80% and 60% incidence of this organism injrozen packaged ground beef, butchers’ ground beef and frozen packaged beef sausage, in addition to 30%, 4096 and 20% were obtained in fried beef sausage, beef luncheon and fried hamburger samples, respec tively. Furthermore, the tissues of raw processed meats exhibited the presence of Bacil lus cereus organisms by a prevalence of 60-90%, whereas, cooked processed ones pos sessed 50-90% , after their suspension being inoculated onto the dried surface of plates of mannitol egg-yolk polymyxin agar.The aforementioned agar plates showed the bacterial counts per gram of surveyed Egyptian raw and cooked processed meats as 1 o5 - 2.8x1 o9 with a mean of1.3x10B - 8.5x10B and 3x104- 7.2x107 with an average of 4.7x106- 2.6x107 aerobic mesophilic organisms; 104- 2.6x106 with a mean of 1.3x104 - 5.8x1o5 arid 5x102-7x1o3 with an average of 2.8x1o3- 4.1x1o3 Enterobacteriaceae organisms; 1.6x1o2 -2x1o5 with a mean of 8.5x1o2- 6x104 and 102 - 1.5x1o4 with an average | ||||
| Keywords | ||||
| contaminants | ||||
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