Occurrence of enterobacteriaceae in fresh camel meat with special reference to salmonellae
Saad, S., Abou-Elroos, N., Abou Elghar, I. (2018). Occurrence of enterobacteriaceae in fresh camel meat with special reference to salmonellae. EKB Journal Management System, 35(2), 79-95. doi: 10.21608/bvmj.2018.95985
Saad Mahmoud Saad; Nahla Abou-Elroos; Ibrahim Abou Elghar. "Occurrence of enterobacteriaceae in fresh camel meat with special reference to salmonellae". EKB Journal Management System, 35, 2, 2018, 79-95. doi: 10.21608/bvmj.2018.95985
Saad, S., Abou-Elroos, N., Abou Elghar, I. (2018). 'Occurrence of enterobacteriaceae in fresh camel meat with special reference to salmonellae', EKB Journal Management System, 35(2), pp. 79-95. doi: 10.21608/bvmj.2018.95985
Saad, S., Abou-Elroos, N., Abou Elghar, I. Occurrence of enterobacteriaceae in fresh camel meat with special reference to salmonellae. EKB Journal Management System, 2018; 35(2): 79-95. doi: 10.21608/bvmj.2018.95985

Occurrence of enterobacteriaceae in fresh camel meat with special reference to salmonellae

Benha Veterinary Medical Journal
Article 8, Volume 35, Issue 2, December 2018, Page 79-95  XML PDF (1.17 MB)
Document Type: Original Article
DOI: 10.21608/bvmj.2018.95985
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Authors
Saad Mahmoud Saad1; Nahla Abou-Elroos2; Ibrahim Abou Elghar3
1Food Hygiene Department, Faculty of Veterinary Medicine, Benha University, Egypt.
2Animal Health Research Institute-Shibin El Koom branch.
3Veterinary Medicine Directorate –El Menofia
Abstract
Eighty random samples of freshly slaughtered camel meat were collected from 4 different abattoirs namely (A) El-shohdaa, (B) El-Bagour, (C) Menouf and (D) Sadat (20 of each) located in Menofia governorate. and subjected to bacteriological examination .The obtained results declared that the mean  Enterobacteriaceae counts in examined meat camel samples were recorded descendingly in different abattoirs as in  B (9.77 × 107 3.44× 107 )then in D ( 7.86 × 107 4.91 × 107  )  then in A (7.50 × 107 4.08 × 107  ) then in C (1.40 × 107 6.54 × 107   ). Incidence and serotyping of E.coli isolated from the examined samples of camel meat from the different abattoirs were (O19:H21, O44:H18 ,O86, O111:H4,O114:H4,O124,O127:H6,O121:H7,O171:H2) with ratio (5 ,0 ,5 ,0 ,5 ,5 , 0 , 0, 0, 0) , (10 , 0, 0, 5 ,0 ,5 ,5 ,5 ,0) , ( 5 ,10 ,0 ,0 ,5 ,5 ,0 ,0 ,0) and (5, 10, 0 ,0 ,5 ,5 ,0 ,0 ,0) in A , B, C and D  abattoirs, respectively . Salmonellae isolated from the examined samples of camel meat from the different abattoirs were S.Enteritidis, Typhimurium,  Virchow, Heidberg ,Kentucky and Infantis with ratio (5% ,10% ,0% .0%,5% ,5% ),(5% ,5% ,0% ,0% ,0% ,0%),(10% ,10% ,5% ,5% ,5% ,0%) and (5%,5%,0%,0%,5%,5%) in A , B,C  and D abattoirs , respectively.
Keywords
Camel meat; Enterobacteriacea; E.coli. Salmonella
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