OCCURRENCE OF INDICATOR MICROORGANISMS AND RECOVERY OF SALMONELLAE IN SOME MEAT PRODUCTS

Abstract

A total of 200 random samples (50) from each luncheon, basterma, frozen sausage and frozen minced meat were collected from some markets in Kafr El-Sheikh Governorate. The weight of each samples was about 500 grams, the samples were directly transferred to the laboratory under complete aseptic condition with a minimum of delay, where they were examined bacteriological for total aerobic bacterial count, total anaerobic bacterial count, enterobacteriaceae count, coliforms count, faecal coliform, Staphylococcus aureus count and isolation of Salmonellae.

The bacteriological examination of examined luncheon samples revealed that the mean values for total aerobic bacterial, total anaerobic bacterial count, total enterobacteriaceae count, total coliform count (MPN) and Staphylococcus aureus count were 1.1 x 108, 0, 7.3 x 1 04 , 6.06 x 102, and 1.4 x 103, respectively.

The incidence of faecal coliforms were 24%. While Salmonellae could not be isolated from any ofthe examined samples of luncheon.

In basterma samples the bacteriological examination revealed that the mean values for total aerobic plate count, total anaerobic bacterial count, total enterobacteriaceae count, total coliforms (MPN) and Staphylococcus aureus count, were 2.1 x 107, 0, 3.2 x 103,2.1 x 103 and 3.5 x 104 , respectively. The incidence of faecal coliforms were 30%

while Salmonellae could not be isolated.