SALMONELLAE AND ENTEROPATHOGENIC ESCHERICHIA COLI IN SOME LOCALLY MANUFACTURED MEAT PRODUCTS | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 16, Volume 31.1, Issue 61, April 1994, Page 190-199 PDF (3.35 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1994.185355 | ||||
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| Authors | ||||
| S. FATHI; T. EL-KHATEIB; SABAH MOUSTAFA; K. HASSANEIN | ||||
| Abstract | ||||
| Forty Seven random meat products samples were collected from different retail stores and supermarkets in Assiut city for recovery of salmonella and Enteropathogenic E. coli (EPEC). The selected types of collected meat products were 19 burger, 16 sausage and 12 luncheon samples. The isolated serotypes of salmonellae were S. typhimurium (two strains), S. typhi (one strain) and S. paratyphi A (one strain). The serotypes isolated from examined burger samples were S. typhimurium (two strains) and S. typhi (one strain), while S. paratyphi A strain was detected in the examined sausage samples. Salmonellae Failed to be isolated from all examined luncheon samples. The incidence of E. coli isolated from examined burger, sausage and luncheon samples was 9 (47.37%).4(25%) and 5(41.67%), whereas the incidence of Enteropathogenic E. coli strains was 7(77.78%), 3(75%) and 4(80%), respectively. The public health hazard for the presence of such micro-organisms in meat products, and sources of contamination were discussed | ||||
| Keywords | ||||
| Salmonellae; E.cdi; meat products | ||||
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