Bacterial Evaluation of Quail Meat

Abstract

A total of 100 samples of fresh and frozen local quail lneat (50 . I sample of each) were collected from different supermarkets at El. I Kalyobia governorate to be examined bacteriological for detecti'on of its I quality and some food poisoning microorganisms.

The obtained results indicated that Aerobic plate courits APC ; varied from 7x103 to 3.6 xl06 cfu/g with the mean value of9.8!x 105 ± I 1.58 x 105 cfu/g for fresh quail meat samples and were varied fotyi2x103

to 4x105 cfu/g with the mean value of9 x104 1.43x 104 cfu/g fot Frozen I quail meat samples.

Enterobacteriaceae counts varied from 103 to 2.1x106 with the ! mean value of 1.71 x105 ± 5.6 x 104 cfu/g for fresh samples, while varied I from 102 to 4x105 with a mean value of 4.55x104 ± 1.18x104 cfu/g for I frozen samples.

In regarded to coliform counts of the examined quai) meat samples were varied from 2.6x102 to 6.1x104 with the mean: value I 1.15x104 1.87x103 cfu/g for fresh samples. However, proven• quail I samples varied from 102 to 5.4x104 with the mean value of 5.7x103 ± 3 I 1.45x10 cfu/g for frozen sample.

Pathogenic E.coli was isolated form 10% & 4% of the examined ! fresh and frozen quail meat samples, respectively. Morever the isolated I serotypes of pathogenic E.coli as 0125 : K70 (B 15), 0119 :K69 (B,9), 086 ' :K61 (B7), 055 :K59 (B5) were Enteropathogenic E. coli (EPEC) typy. and I 0128 : K67 B 12 was Enterotoxigenic E. coli (ETEC).