MICROBIOLOGICAL AND CHEMICAL ANALYSES OF SAUSAGE AND LUNCHEON SAMPLES COLLECTED FROM SOME SUPERMARKETS IN MANSOURA CITY. | ||||
| Journal of Agricultural Chemistry and Biotechnology | ||||
| Article 2, Volume 6, Issue 9, September 2015, Page 321-330 PDF (525.85 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jacb.2015.48424 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. E. I. Selim; F.I. Hauka; A.H. Talib | ||||
| Department of Microbiology, Fac. Agric., Mansoura University. Egypt | ||||
| Abstract | ||||
| The present work was carried out to be ensured that the microbiological and chemical analyses of the collected samples of sausage and luncheon are safe for human consumption and in high quality for human nutrition or not, Microbiological analysis revealed that total bacterial count in luncheon sample ranged from 3.6x104 to 222.0x104 cfu/g. Most samples showed exceeding for the maximum limit (105). The total fungal count ranged from 0.31x102 to 240x102 cfu/g. lipolytic and proteolytic bacteria ranged from 0.0 to 55.7x10 and from 0.21 to 91.3x104 cfu/g respectively. Counts of Enterobacteriaceae members ranged from 0x102 to 157.7x102 cfu/g. The count of coliform organisms ranged from 0.05x104 to 40x104 cfu/g, Salmonella & Shigella were detected in 37.5% of the samples and Clostridium was detected in 50% of the samples. Furthermore, Listeria and Staphylococcus were detected in 68.75 and 87.5% of the samples, respectively. Counts of coliform ranged from 2.37×103 to 251.3×103 cfu/g. Microbiological results of sausage samples revealed that the values of total bacterial count ranged from 0.13×105 to 221.0x105 cfu/g. Fungal count ranged from 0.0 to 40.7x102 cfu/g. Lipolytic bacteria counts ranged from 0.0 to 234.3x10 cfu/g. Proteolytic bacteria counts ranged from 0.55x104 to 261.33x104 cfu/g. Enterobacteriaceae members count ranged from 0.35x103 to 225.0x103 cfu/g, Salmonella & Shigella were negative in all samples except two samples. About 53% of the examined samples were contaminated by Clostridium while only three samples (23%) were free from Listeria monocytogenes, all samples were contaminated with Staphylococcus except two sample. For chemical composition, all luncheon samples had moisture content up to 58.0%. The highest ash content was 6.72% in luncheon sample B4 while the lowest value represented in sample B1 being 5.11%. pH values of the collected luncheon samples are around 5.9 to 6.4. (Rabie, 2010). The values of TVN were ranged from 11.63 and 13.06 mg/100gm sample. (NPN) were varied from 0.18 to 0.39 and SPN did not exceed 0.5%, while TSN ranged also from 0.44 to 0.69%. All obtained value for the content of malondlhyde of fat for some collected luncheon products did not exceed 3.0 mg malondlhyde kg/oit. Chemical analysis of sausage samples showed that the moisture values ranged from 53.62 to 56.75%, Samples of A scored the highest value of fat being 46.07% . Protein ranged from 20.69 to 33.19%, TBA values also in the same level. pH values of the samples are around 6.15 and 6.61. Finally, samples of luncheon and sausage were chemically in accordance with the Egyptian Standard Specification (2005b) but from microbiological view most of the samples were not safe. | ||||
| Keywords | ||||
| luncheon; sausage; Pathogenic bacteria | ||||
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