Bacteriological hazards in camel's meat products | ||||
| Journal of Veterinary Medical Research | ||||
| Article 23, Volume 20, Issue 1, March 2010, Page 169-174 PDF (197.66 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jvmr.2020.77595 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| F. A. Khalafalla1; Zienab M. Niazi2; Dalia Y. Mohamed3 | ||||
| 1Department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University | ||||
| 2nimal Health Research Institute, Dokki- Giza, Egypt. | ||||
| 3Animal Health Research Institute, Dokki- Giza, Egypt. | ||||
| Abstract | ||||
| A total of one hundred meat products samples; 20 each of camel's minced meat, burger, rice kofta, frankfurter and luncheon were collected from different supermarkets at Cairo and Giza Cities. All samples were exposed to bacteriological examination and showed that the mean values of aerobic plate count, psychrophiles, coli forms, fecal coli forms, S. aureus, and B. cereus in examined camel's minced meat, burger and rice kofta were higher than luncheon and frankfurter. E. coli, Salmonellae, S. aureus and B. cereus, L. monocytogenes were isolated from examined camel's meat products by different percent. The public health significance of the isolated microorganisms as well as suggestions for improving the quality of the camel meat products were discussed. | ||||
| Keywords | ||||
| Bacteriological; hazards; camel; meat; products | ||||
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