Bacterial evaluation of vacuum packaged meat products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 26, Volume 31, Issue 2, December 2016, Page 189-195 PDF (257.19 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2016.31296 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Shaltout F. A.1; Zakaria I. M.2; Lamiaa M. lotfy3; Ibrahim I. Ahmed4 | ||||
| 1Food Control Dept., Fac. Vet. Med., Benha Univ. | ||||
| 2Animal health research institute, Doki, Giza | ||||
| 3Home Economics Department., Fac. Specific education., Kafr Elshiekh Univ. | ||||
| 4microbiology department., Elborg medical lab. | ||||
| Abstract | ||||
| The purpose of this study to evaluate the microbiological quality of vacuum packaged meat product samples (luncheonsausage) collected from different markets in Qalyobia governorate (30 of each). The obtained results indicated that the mean values of APC, anaerobic plate count and Enterobacteriacea counts was 2.1xl06±1.5xl06, 1.5xl07±3.5xl06& 1.7xl04±3.9xl03 cfu/g for sausage and 2.9xl05±2.6xl04, 2.4xl05±2.5xl04& 2xl05±2xl04 cfu/g for luncheon, respectively. Isolation and identification of some food poisoning bacteria were carried out. Salmonella, Staphylococci, and Clostridium perfringens were isolated and identified and the incidence was 10 %,6.6% and 33.3 % for sausage and 3.3, 10%&43.3 % for luncheon, respectively. Contamination of food by handlers is the most common cause of the presence of microorganisms which indicate a bad hygienic measure applied through different stages of food preparation, handling and serving | ||||
| Keywords | ||||
| Vacuum; sausage; luncheon; Salmonella | ||||
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