Microbiological Profile of Some Meat Products in Menofia Markets
Salem, A., Shawky, N., Abo-Hussein, L. (2018). Microbiological Profile of Some Meat Products in Menofia Markets. EKB Journal Management System, 34(2), 1-7. doi: 10.21608/bvmj.2018.28963
Amani M. Salem; Nahla A. Shawky; Lamiaa Abo-Hussein. "Microbiological Profile of Some Meat Products in Menofia Markets". EKB Journal Management System, 34, 2, 2018, 1-7. doi: 10.21608/bvmj.2018.28963
Salem, A., Shawky, N., Abo-Hussein, L. (2018). 'Microbiological Profile of Some Meat Products in Menofia Markets', EKB Journal Management System, 34(2), pp. 1-7. doi: 10.21608/bvmj.2018.28963
Salem, A., Shawky, N., Abo-Hussein, L. Microbiological Profile of Some Meat Products in Menofia Markets. EKB Journal Management System, 2018; 34(2): 1-7. doi: 10.21608/bvmj.2018.28963

Microbiological Profile of Some Meat Products in Menofia Markets

Benha Veterinary Medical Journal
Article 1, Volume 34, Issue 2, June 2018, Page 1-7  XML PDF (606.83 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2018.28963
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Authors
Amani M. Salem1; Nahla A. Shawky2; Lamiaa Abo-Hussein2
1Food Control Dep., Fac. Vet. Med., Benha Univ
2Animal Health research institute, shebin el koom branch.
Abstract
A total of one hundred random samples of different meat products of fresh meat, minced meat, sausage and burger (25 of each) were collected from different super markets in Menoufia governorate. The mean values of APC (cfu/g) in the examined samples fresh meat, minced meat, sausage and burger were 2.15× 107 ± 5.36× 106 , 2.89 × 106 ± 5.89 × 105 1.23× 105 ± 5.88× 104 and 2.99 × 105 ± 6.52 × 104 ,respectively .At the same time , Enterobacteriacea count were 2.89 × 104 ± 6.99 × 103, 7.35 × 104 ± 3.75 × 104, 1.50× 103 ± 4.88× 102 and 1.60 × 103 ± 5.51 × 102 , While Staplyococci count were 2.18× 104 ± 5.86× 103, 8.47× 103 ± 3.40× 103, 1.95× 103 ± 5.14× 102 and 1.36× 103 ± 5.33× 102 , and mould & yeast count were 9.30 × 104 ± 3.94 × 104, 1.88 × 105 ± 6.44 × 104, 1.25 × 104 ± 4.60 × 103 and 1.63 × 104 ± 5.53 × 103 in fresh meat, minced meat, sausage and burger , respectively. The incidence of Enterobacteriacea in the examined meat product samples of fresh meat, minced meat, sausage and burger were 21(84%), 24 (96%), 20(80%) and 23 (92%). 21(84%), 23(92%), 20(80%) and 20(80%) in Staphylococci and also, 18(72%), 19(76%), 22(88%) and 21(84%) in Mould and yeast , respectively. Achieved results in the present study proved that different meat products were highly contaminated that may considered a reliable index of fecal contamination and improper handling during processing.
Keywords
Minced meat; sausage; burger; APC; Staphylococci; fungi; Enterobacteriace
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