Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids
El tanany, G., Elbadry, S., Nada, H., Abd Ellatif, S., El-Sherbiny, H. (2021). Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids. EKB Journal Management System, 40(2), 24-28. doi: 10.21608/bvmj.2021.72954.1398
Gehan El tanany; Seham Elbadry; Hend Nada; Samah Abd Ellatif; Heba El-Sherbiny. "Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids". EKB Journal Management System, 40, 2, 2021, 24-28. doi: 10.21608/bvmj.2021.72954.1398
El tanany, G., Elbadry, S., Nada, H., Abd Ellatif, S., El-Sherbiny, H. (2021). 'Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids', EKB Journal Management System, 40(2), pp. 24-28. doi: 10.21608/bvmj.2021.72954.1398
El tanany, G., Elbadry, S., Nada, H., Abd Ellatif, S., El-Sherbiny, H. Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids. EKB Journal Management System, 2021; 40(2): 24-28. doi: 10.21608/bvmj.2021.72954.1398

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids

Benha Veterinary Medical Journal
Article 5, Volume 40, Issue 2, July 2021, Page 24-28  XML PDF (367.93 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2021.72954.1398
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Authors
Gehan El tanany email 1; Seham Elbadry2; Hend Nada3; Samah Abd Ellatif4; Heba El-Sherbiny5
1Food Hygiene and Control, Dept, Fac. Of Vet. Med.,Benha.Univ.
2Central Laboratory, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
3Microbiology Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
4Milk Hygiene and Technology, Department of Food Control, Faculty of Veterinary Medicine, Zagazig University, Sharkia Governorate, Zagazig City, 44511, Egypt
5Educational Veterinary Hospital (Meat Hygiene and Technology), Faculty of Veterinary Medicine, Mansoura University, Egypt
Abstract
Bovine meat and dairy-products are among the important sources for animal-derived protein, vitamins, and minerals. Meat and dairy products can be contaminated during processing, distribution, and storage, and can be implicated in the transmission of many foodborne pathogens worldwide. This study was undertaken to investigate the microbiological status of some bovine meat products (beef mince, sausage, luncheon, and basterma), and some dairy products (raw milk, dried milk powder, yoghurt, and kariesh cheese) retailed in the food markets in in Zagazig city, Egypt. Evaluation of the sanitary status of these products were done via estimation of total bacterial count (TBC), total psychrophilic count (TPsC), coliforms count, total Staphylococci count (TSC) and total mold count (TMC). A trial for improvement of the microbiological status of the beef mince was conducted using acetic and lactic acids at different concentrations. The achieved results indicated unsatisfactory sanitary status of the examined products in the present study, in terms of high microbial counts. A clear and significant reduction for the microbial load was achieved after treatment of the beef mince with acetic and lactic, particularly at 2%.
Keywords
Beef meat; dairy products; Microbial load; Acetic acid; lactic acid
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