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 were3.2X105±2.5X105 , 4.2X105
±1.3X105 , 2.5X104± 2.2X103 and4.9 X104±1.2X103 respectively, also, the mean value
in Total psychrotrophic count 5.9X102 ±2.7X10ab and 2.4X103±1.9X102a respectively.
Total enterobacteriacea count mean value were as follow1.3X103 ±1.03X102a, 1.0X103
±2.7X102a, and 5.5X102 ±1.2 X102a and3.4X102 ±1.1X10a respectively. Total coliform
count mean values were as follow5.9X102 ±2.7X10ab, 2.4X103±1.9X102a, 3X102±1.3X10ab
and 2X102±0.7X10ab respectively. Total staphylococcus count mean value were
asfollow6.3X102±1.6 X10a, 8.7X102±1.5X102a, 5.3X102±1.1X102a and 9.7X102 ±0.5X102a
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. |
