This work was performed to evaluate the microbial aspect of some processed meat products
sold in local markets in Kaliobia governorate. Eighty random samples of meat products
represented by sausages and Kofta (40 of each) were purchased from different shops at Kaliobia
governorate to determine their microbiological criteria. All the examined samples were
contaminated with different types of microorganisms with the mean values of 11×106 ±
5.4×106
, and 2.04×106 ± 0.12×106 cfu/g for aerobic bacterial counts; 6.7×103± 0.3×103
,and
1.2×103 ±0.16×103 for coliforms;1.1x 103 ± 0.14 x 103 and 1.4 x 103 ± 0.27 x 103
, total mould
count; and 0.52 x 103 ± .08 x 103 and 0.47 x 103 ± .07 x 103
total yeast count, respectively. The
incidence of isolated mould species in the examined sausage was higher than that in kofta
samples. The average concentration of aflatoxins in sausage was 19.8±2.5 with frequency and
incidence of 13 (32.5%), while in kofta was 11.5 ±3.3a with frequency and incidence of
12(30%). Aspergillus and Penicillium species were the most prevalent species recovered from
the examined meat product samples. The isolated A. flavus strains were screened for aflatoxin
production. The public health significance of isolated microorganisms as well as recommended
hygienic measures to keep meat products safe for human consumption were discussed as the
result showed that the unhygienic and poor sanitary conditions of meat products |
