E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Article 


Microbial Evaluation of Heat Treated Meat Products

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem.

Abstract
A total of 75 random samples of meat products including; luncheon, frankfurter and hot dog (25 of each) were collected from different supermarkets at Cairo Province. All collected samples were subjected to microbiological examination to evaluate the microbiological status these heat treated meat products. The obtained results clarified that the mean value of total aerobic bacterial cfu/g was 8.9 x 103 ± 1.1 x103 for luncheon, 5.2 x 103 ± 1.3 x103 for frankfurter and 7.2 x 103 ± 1.2 x103 for hot dog. Also, it was found that 32, 20 and 24% of the examined samples of luncheon, frankfurter and hot dog, respectively had a total bacterial count more than the permissible limits when compared with EOSQC (2005). The mean value of Enterobacteriaceae count cfu/g of luncheon was 1.2 x 103 ± 1.7 x102a, for frankfurter 1.9 x 103±2.6 x102a and for hot dog 2.1 x 103 ± 4.8 x102a. Total Coliform count cfu/g of luncheon was 9.2 x102 ± 1.1 x102a, for frankfurter 6.8 x 102±1.4 x102b and hot dog 8.3 x 102 ± 1.6 x 102a. The rate of isolation of Enteropathogenic E. coli was 36, 48 and 32% of the examined samples of luncheon, frankfurter and hot dog, respectively. Salmonella organisms were recovered from 20, 32 and 40% of the examined samples of luncheon, frankfurter and hotdog, respectively. In addition, fungal evaluation was done via Mould and Yeast Counts. The obtained result indicated that the gram negative coliforms and gram-positive bacteria were present predominantly, and the fungus was the least frequent in the heat treated meat product samples therefore, it is suggested the application of stringent hygiene practices along the food chain.

Key words: Microbial Evaluation, Heat treated Meat Products, E. coli, Salmonella


 
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How to Cite this Article
Pubmed Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem. Microbial Evaluation of Heat Treated Meat Products. AJVS. 2016; 49(1): 153-159. doi:10.5455/ajvs.206988


Web Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem. Microbial Evaluation of Heat Treated Meat Products. https://www.alexjvs.com/?mno=206988 [Access: December 03, 2023]. doi:10.5455/ajvs.206988


AMA (American Medical Association) Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem. Microbial Evaluation of Heat Treated Meat Products. AJVS. 2016; 49(1): 153-159. doi:10.5455/ajvs.206988



Vancouver/ICMJE Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem. Microbial Evaluation of Heat Treated Meat Products. AJVS. (2016), [cited December 03, 2023]; 49(1): 153-159. doi:10.5455/ajvs.206988



Harvard Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem (2016) Microbial Evaluation of Heat Treated Meat Products. AJVS, 49 (1), 153-159. doi:10.5455/ajvs.206988



Turabian Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem. 2016. Microbial Evaluation of Heat Treated Meat Products. Alexandria Journal of Veterinary Sciences, 49 (1), 153-159. doi:10.5455/ajvs.206988



Chicago Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem. "Microbial Evaluation of Heat Treated Meat Products." Alexandria Journal of Veterinary Sciences 49 (2016), 153-159. doi:10.5455/ajvs.206988



MLA (The Modern Language Association) Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem. "Microbial Evaluation of Heat Treated Meat Products." Alexandria Journal of Veterinary Sciences 49.1 (2016), 153-159. Print. doi:10.5455/ajvs.206988



APA (American Psychological Association) Style

Ibrahim A. Samaha, Mohammad A. Nossair, Abeer A. Kassem (2016) Microbial Evaluation of Heat Treated Meat Products. Alexandria Journal of Veterinary Sciences, 49 (1), 153-159. doi:10.5455/ajvs.206988





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