ENTEROBACTERIACEAE IN MEAT PRODUCTS IN UPPER EGYPT | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 10, Volume 17.1, Issue 33, May 1986, Page 74-85 PDF (2.32 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1986.189971 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. LOTFI; S. NASR; H. YOUSSEF; H. ABD EL-RAHMAN; Y. HEFNAWY; A. EL-TIMMAWY; R. GOBRAN | ||||
| Abstract | ||||
| A total of 75 random samples of meat products including (25 manufac tured raw meat, 25 Sausage and 25 Basterma samples) were collected from Sohag and Assiut Cities markets and examined bacteriologically for Enterobacteriaceae. The mean value of total Enterobacteriaceae count/gm in the samples of manufactured raw minced meat, sausage and bosterma were 9.1x10 and 3.2x10 respectively. Salmonella typhi and salmonella typhimurium could be isolated only from manufactured raw minced meat. Members of enterobacteriaceae could detected in the examined meat products. Various serotypes of enterobacteriaceae, the enteropathogenic Esch. Coli (EPEC) strains could be isolated from manufactured minced meat and Sausage. | ||||
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