Food Poisoning Bacteria Contaminating Beef at Abattoir Level
Hassan, M., Moawad, R. (2018). Food Poisoning Bacteria Contaminating Beef at Abattoir Level. EKB Journal Management System, 34(3), 120-128. doi: 10.21608/bvmj.2018.44207
M.A. Hassan; Reham Moawad. "Food Poisoning Bacteria Contaminating Beef at Abattoir Level". EKB Journal Management System, 34, 3, 2018, 120-128. doi: 10.21608/bvmj.2018.44207
Hassan, M., Moawad, R. (2018). 'Food Poisoning Bacteria Contaminating Beef at Abattoir Level', EKB Journal Management System, 34(3), pp. 120-128. doi: 10.21608/bvmj.2018.44207
Hassan, M., Moawad, R. Food Poisoning Bacteria Contaminating Beef at Abattoir Level. EKB Journal Management System, 2018; 34(3): 120-128. doi: 10.21608/bvmj.2018.44207

Food Poisoning Bacteria Contaminating Beef at Abattoir Level

Benha Veterinary Medical Journal
Article 9, Volume 34, Issue 3, August 2018, Page 120-128  XML PDF (294.95 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2018.44207
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Authors
M.A. Hassan1; Reham Moawad2
1Food hygiene & control Dep., Fac. Vet. Med. Benha Univ
2Vet. Medicine Directorate “Shibin El- Kom
Abstract
It is very important to achieve the safety and sanitary quality of meat, so we should estimate the bacterial load in beef sample at abattoir level. The study was conducted on 90 beef samples (25 g of each) collected from 3 abattoirs in menofia governorate statistically, the results of aerobic plate count (APC), Enterobacteriaceae count and Staphylococci count, were not significantly different (P>0.05) between the three slaughterhouses A, B and C. The prevalence of the Enteropathogenic E. coli isolated from the beef samples in A, B and C were 16.66 %, 26.66%, and 20 %, respectively. Serologically, the serotypes of E. coli were O26:H11, O114:H4, O172, O128: H172, O 125: H 21, O163:H2, O91: H21, O78, O124, O111:H2, and O158.The prevalence of Salmonella in the three abattoirs were 6.66%, 23.33 %, and 13.33 %, respectively, and the identified serotypes were Salmonella Infantis, Salmonella Typhimurium Salmonella Enteritidis, Salmonella Tsevie, Salmonella Kentucky, Salmonella Heidelberg, and Salmonella Tamale. Also, Staphylococcus aureus was isolated from 34.44% (31/90) beef samples, with the following percentages from the three abattoirs, 26.66%, 43.33%, and 33.33%, respectively. Conclusively, the results were higher than those recommended by Egyptian Organization of Standardization (EOS), therefore good slaughtering and hygienic practices recommended by general organization for veterinary services (GOVS) must be followed. 
Keywords
beef; bacteriological profile; E. coli; Salmonellae; S. aureus
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