Detection Of Some Food Poisoning Microorganisms in Meat Products

Abstract

A total of 100 samples of meat products. (25 from each of Fresh sausage, Beef-burger, Basterma and Beef luncheon) .were collected randomly from different supermarkets and butcher's shops in El-Behira & Alexandria governorates where they subjected for bacteriological examination for detecting Staphylococcus aureus, E.Coli (E.Coli 0157: H7) and Salmonella.

The results obtained can be summarized as follows: 1-Staphylococcus aureus:

The mean Staphylococcus aureus count cfu/g. in Fresh sausage, Beef­ burger, Basterma and Beefluncheon samples was 2.20 x 103 ± 4.54 x 102, 2.17 X 103 ± 4.31 X 102, 1.17 X 103 ± 3.4 X 102 and 1.14 X 103 ± 3.32 X 102 with a

range of3 x 102 to 10 x 103

3 x 102 to 8 x 103, 1 x 102 to 7 x 103and 1 x 102 to

6 x 103, respectively.

Incidence of Staphylococcus aureus in examined samples was 40 %, 36 %, 28 % and 24 % for Fresh sausage, Beef-burger, Bastemm and Beef luncheon, respectively.

There was no significant difference in Staphylococcus aureus count cfu/g. between Beef luncheon and Basterma, and also there was no significant difference in Staphylococci count cfu/g. between Fresh sausage and Beef­ burger, but there was a significant difference in Staphylococcus aureus count cfu/g. between both Beef luncheon and Basterma with Beef-burger and Fresh sausage.

The heights incidence of Staphylococcus aureus in Fresh sausage and decrease successfully •in Beef-burger, Basterma and Beef luncheon, respectively.

Higher results were reported by Al-cherif (1983) , Samaha (1986) , Tolba (1986) , Gab-Allah (1990) , Gouda (1991) , Saleh (1991) , Mousa et al.