Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products
M.S, S., Hassan, M., Abou El Ros, N., Abou Arayes,, W. (2018). Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products. EKB Journal Management System, 34(3), 150-157. doi: 10.21608/bvmj.2018.44292
Saad, M.S; M. A Hassan; Nahla Abou El Ros; Walaa A. Abou Arayes,. "Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products". EKB Journal Management System, 34, 3, 2018, 150-157. doi: 10.21608/bvmj.2018.44292
M.S, S., Hassan, M., Abou El Ros, N., Abou Arayes,, W. (2018). 'Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products', EKB Journal Management System, 34(3), pp. 150-157. doi: 10.21608/bvmj.2018.44292
M.S, S., Hassan, M., Abou El Ros, N., Abou Arayes,, W. Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products. EKB Journal Management System, 2018; 34(3): 150-157. doi: 10.21608/bvmj.2018.44292

Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products

Benha Veterinary Medical Journal
Article 11, Volume 34, Issue 3, August 2018, Page 150-157  XML PDF (292.27 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2018.44292
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Authors
Saad, M.S1; M. A Hassan1; Nahla Abou El Ros2; Walaa A. Abou Arayes,1
1Fac.Vet. Med. Food Hygiene and Control Department.
2Fac.Vet. Med. Food Hygiene and Control Department
Abstract
  Meat is considered an important source of proteins, essential amino acids, B complex vitamins and minerals. Due to this rich composition, it offers a highly favorable environment for the growth of pathogenic bacteria.           A total of 45 random samples of meat products represented by beef kofta, burger and luncheon (15 of each). The weight of  each sample was 10 gm collected randomly from different supermarkets at Meonofia governorates. The incidences of E-coli in the examined samples of meat products were 46.67%, 40% and 26.67 for beef kofta, burger and luncheon, respectively. Moreover, the isolated serotypes of E-coli from the examined samples of meat products were O26:H11, O111:H4, O114:H21, O124, O55:H7, O119:H6, O127:H6 and O128:H2 with various percentages. The incidences of Samonellae in the   examined samples of meat products were 26.67% and 13.13% for beef kofta and burger, respectively. While, all examined samples of beef luncheon were free from Salmonellae. Moreover, the isolated serotypes of Salmonella from the examined samples of beef kofta and burger were S. Typhimurium, S. Enteritidis and S. Muenster.          It is clearly demonstrating that there is high bacterial load beside a relatively high rate of pathogens (E. coli and Salmonellae), this may be due to mishandling and the negligence of hygienic aspects either at production levels where most workers did not have medical certificates or selling meat with expired dates. Therefore, it was concluded that E. coli and Salmonellae are meat-borne pathogens of public health important. 
Keywords
Samonellae; E-coi; kofta; burger; luncheon
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