Incidence of some food poisoning microorganisms in some meat products in El Gharbia Governorate

Abstract

A total of two hundred random samples of luncheon, minced meat, pasterma and frankfurter (50 of each) were taken from different markets in Gharbia Governorate. The samples were directly transferred to the laboratory under complete aseptic condition with a minimum of delay, where they were examined for pH value and detection of freshness (copper sulphate and Eber's test). The collected samples were investigated also for determination of total bacterial count, total Staphylococci count and total mould and yeast count The collected samples were also investigated for the presence of enteric organisms, Staphylococcus aureus, and Yersinia enterocolitica.

Microbiological results revealed that the total aerobic bacterial count was ranged from l.OX104 to l.OX106 withameanvalueof2.95X10 5 ±0.38X105 for examined luncheon samples; 2.0Xl 06 to 1.5XI08 with a mean value of 3.25Xl 07 ± 0.52Xl07 for examined minced meat samples; 5.0Xl06 to 1.2X108 with a mean value 3.41XIO7 ± 0.40XIO7 for examined pasterm' a samples and l.OXIO3 to

I.OXI05 with a mean value 2.48XI 04 ± 0.32Xl 04 for examined frankfurter samples. While the Staphylococci count was ranged from I.OX I 02 to I.OX I 04 with a mean value 1.67XI 03 ± 0.35XI0 3 for examined luncheon samples; l.OXI 02 to 6.0Xl03 with a mean value 1.6XI03 ± 0.36XI03 for examined minced meat samples, 2.0Xl02 to 2.0XI04 with a mean value 7.28XI03 ± 1.21XJ03 for examined pasterma samples and l.OXIO to 9.0XIO with a mean value 2.43Xl0 ±

0.53Xl 0 for examined frankfurter samples respectively.