Pathogenic Microorganisms in Meat Products
Fahim Shaltout
Abstract
The meat products such as sausage, beef burger and luncheon are gaining popularity because ready to eat meat products are highly demanded due to their high biological value, reasonable price, agreeable taste and easily serving. So, this study was done to evaluate the pathogenic microorganisms in the examined meat products (lanchoun, beef burger, kofta and Frankforter) which were collected from different markets in Elgharbia governorate. The obtained results in the present study indicated that the mean value. Total aeorobic bacterial count were3.2X10 5 2.5X10 5 , 4.2X10 5 1.3X10 5 , 2.5X10 4 2.2X10 3 and4.9 X10 4 1.2X10 3 respectively, also, the mean value in Total psychrotrophic count 5.9X10 2 2.7X10 ab and 2.4X10 3 1.9X10 2a respectively. Total enterobacteriacea count mean value were as follow1.3X10 3 1.03X10 2a , 1.0X10 3 2.7X10 2a , and 5.5X102 1.2 X10 2a and3.4X10 2 1.1X10 a respectively. Total coliform count mean values were as follow5.9X10 2 2.7X10 ab , 2.4X10 3 1.9X10 2a , 3X10 2 1.3X10 ab and 2X10 2 0.7X10 ab respectively. Total staphylococcus count mean value were asfollow6.3X10 2 1.6 X10 a , 8.7X10 2 1.5X10 2a , 5.3X10 2 1.1X10 2a and 9.7X10 2 0.5X10 2a respectively. The Incidence of coagulase positive S.aureus isolatd from different examined meat product samples were (40%) from launchon, (54%) from kofta, (25%) from burger and (50%) from frankfurter. The results showed Incidence of E. coli isolates isolated from lanchoun, koft, beef burger and frankfurter were 30%, 40%, 18%and 12% respectively. In our study, m Salmonella serovars were failed to be detected in all examined samples of meat products.