E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Article 


Microbiological Criteria of Local Manufactured Beef Luncheon

Yousra Salem, Hanaa EL-Mossalami, Mohamed Mousa.

Abstract
A total number of 105 samples of local beef luncheon sold in different local markets in Alexandria city were subjected to microbial analysis for assessment of their safety and quality. The results showed that the incidence of Staphylococcus aureus was 49.5 % in beef luncheon, while Salmonellae was not be detected. The mean values of aerobic bacterial count, coliforms count, Enterobacteriaceae count and mould and yeast count were 7.06x104 ± 1.4x104, 2.3x105 ± 1.4x105,8.5x103 ± 3.3x103 and 6.6x105± 1.6x105, respectively. The samples were subjected to mycological examination to evaluate the fungal load of beef luncheon. The results showed that the most predominant species were Penicillium (41%), Asperigellus (25%), Paecilomyces (10%), Fusarium (7%), Trichoderma (9%), Cladosporium (5%), Alternaria alternate (2%), Helminthesporium (1%) and Syncephalostrum (1%). This study showed the degree of contamination of beef luncheon, in addition to the public health importance of such contaminates had been discussed.

Key words: Beef luncheon, Salmonella, Staphylococcus aureus,Coliforms, Enterobacteriaceae, Mould, Yeast.


 
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Pubmed Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa. Microbiological Criteria of Local Manufactured Beef Luncheon . AJVS. 2016; 51(2): 381-385. doi:10.5455/ajvs.223118


Web Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa. Microbiological Criteria of Local Manufactured Beef Luncheon . https://www.alexjvs.com/?mno=257627 [Access: December 03, 2023]. doi:10.5455/ajvs.223118


AMA (American Medical Association) Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa. Microbiological Criteria of Local Manufactured Beef Luncheon . AJVS. 2016; 51(2): 381-385. doi:10.5455/ajvs.223118



Vancouver/ICMJE Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa. Microbiological Criteria of Local Manufactured Beef Luncheon . AJVS. (2016), [cited December 03, 2023]; 51(2): 381-385. doi:10.5455/ajvs.223118



Harvard Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa (2016) Microbiological Criteria of Local Manufactured Beef Luncheon . AJVS, 51 (2), 381-385. doi:10.5455/ajvs.223118



Turabian Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa. 2016. Microbiological Criteria of Local Manufactured Beef Luncheon . Alexandria Journal of Veterinary Sciences, 51 (2), 381-385. doi:10.5455/ajvs.223118



Chicago Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa. " Microbiological Criteria of Local Manufactured Beef Luncheon ." Alexandria Journal of Veterinary Sciences 51 (2016), 381-385. doi:10.5455/ajvs.223118



MLA (The Modern Language Association) Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa. " Microbiological Criteria of Local Manufactured Beef Luncheon ." Alexandria Journal of Veterinary Sciences 51.2 (2016), 381-385. Print. doi:10.5455/ajvs.223118



APA (American Psychological Association) Style

Yousra Salem , Hanaa EL-Mossalami , Mohamed Mousa (2016) Microbiological Criteria of Local Manufactured Beef Luncheon . Alexandria Journal of Veterinary Sciences, 51 (2), 381-385. doi:10.5455/ajvs.223118





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