Hygienic Quality of Minced Meat Retailed in Western Algeria (original) (raw)
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Microbiological Quality of Retail Meats
Khalalfalla F. A., Fatma H. M. Ali and Saif-Alnasr M.M. Department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt., 2017
A total of 220 random meat samples of different animal species were collected from 50 carcasses consisting 10 carcasses from each of beef, buffalo, camel, sheep and goat, as well20 frozen beef samples. Each carcass represented by four cut samples from neck, shoulder, abdomen and thigh. All samples were collected from random retail and butchers' shops ofBeni-Suef governorate to assess their microbiological status and compare the levels of contamination among animal species and carcass cuts. This study showed and compared the means of counts (CFU/g) of total aerobicbacteria (mesophilic count and psychrophilic count), coliforms,fecal coliforms,Escherichia coli,Staphylococcusaureus in each of beef, buffalo, camel, sheep and goat carcasses and imported frozen beef as well. Beside the incidence of E.coli, Salmonellaspp, and coagulase positive Staphylococcus aureus. The obtained results clarified that the examined beef, buffalo and mutton samples were more contaminated than those of other kinds of meat. The results were discussed from the hygienic point of view and compared with the national and international standards to assess their reliability for consumption.
Assessment of hygienic and nutritive quality of retailed minced meat in Egypt
Benha Veterinary Medical Journal, 2019
The study was conducted on ninety fresh, chilled and frozen minced meat to determine their bacterial and nutritional quality and to be screened for meat-borne pathogens in the Menofiya governorate. Statistically, the findings of Aerobic mesophilic, coliform, Staphylococci, and Staphylococcus aureus counts were not significantly different (P >0.05) between the three meat types. Compared to the Egyptian organization standards (EOS), 82.2 % of minced meat had unacceptable Aerobic mesophilic counts, while 79% showed higher levels of S. aureus. In addition, the highest loads of Psychrotrophic counts (5.62 log cfu / g), Coliform counts (3.98 log cfu/g) and Mold and Yeast counts (4.99 log cfu /g) were found, correspondingly, in frozen, chilled and fresh minced meat. The overall incidence of Salmonella sp. out of the three meat types, was 27.8 %. Salmonellae was also isolated from fresh (33.3%), chilled (26.7%) and frozen (23.3%) minced meat. Salmonella Enteritidis and Salmonella Typhimu...
Suez Canal Veterinary Medicine Journal. SCVMJ
This study was carried out to assess the bacteriological quality of minced meat and beef burger marketed at a selected number of hypermarkets in Egypt. A total of 100 minced meat and beef burger (50 samples for each) samples were randomly collected. The mean total aerobic bacteria counts were 9.3x10 5 ± 3x10 4 and 8.8x10 5 ± 4x10 4 cfu/g. for Staphylococcus aureus counts were 2.1x10 2 ± 2x10 and 3.7x10 2 ± 5x10 cfu/g respectively. Salmonella was detected in 3 (6%) and 15 (30%); of minced meat and Beef burger respectively. Clostridium perfringens was detected in 8 (16%) and 23 (46%) of the minced meat and beef burger samples respectively. Listeria monocytogenes and Shigella spp. failed to be detected in the samples under investigation. It was concluded that there were inadequate sanitary and hygienic measures during all steps of production of minced meat and beef burger at the selected hypermarkets .Good hygienic practices must be applied to improve the quality and safety of the products
The bacterial quality of red meat and offal in Casablanca (Morocco)
Molecular Nutrition & Food Research, 2006
The present study aimed to evaluate the bacteriological quality of beef (n = 52), lamb (n = 52) and beef offal (n = 52) marketed in Casablanca, Morocco. Meat and offal samples (n = 156), were collected randomly from butcheries, supermarkets, and slaughterhouses. Two sampling periods were considered, one during the hot season and the second one during the cold season. The samples were analyzed for the presence of the following bacteria: Escherichia coli, coagulase-positive Staphylococcus, Clostridium perfringens, Salmonella, and Listeria monocytogenes. Results indicated that counts of the aerobic plate count, and fecal coliforms were particularly high in all the samples analyzed. E. coli, coagulase-positive Staphylococcus and C. perfringens were detected in 37.8, 16, and 4.5% of the meat samples, respectively. Neither Salmonella nor L. monocytogenes were isolated from meat samples. Approximately 26.9% of beef, 34.6% of lamb and 28.8% of beef offal samples contained bacteria above the maximum limits established by the Moroccan regulatory standards for meat and meat products. Seasonality and the distribution location significantly (p a 0.05) affected bacterial populations: the hot season and butcheries appeared to be cases where the highest populations of bacteria in meat were observed. These high levels of microbiological contamination attest the poor hygienic quality of meat and offal, possibly due to uncontrolled processing, storage, and handling of these products.
Studies on bacteriological Profile of some meat products
Benha Veterinary Medical Journal, 2016
A total of 100 random samples of meat products represented by luncheon, frozen minced meat, kofta, and sausage (25 of each) were collected from different supermarket's shops in Tanta city These products subjected to bacteriological examination as Aerobic Plate Count (APC), Coliform Count, Staph. aureus count and isolation and identification of Salmonellae and E-Coli. The result revealed that minced meat showed relatively higher mean values of Aerobic Plate Count as well as Coliform Count (6.07± 0.1) log CFU/g and (3.1±.1) log CFU/g, respectively than the other products. While, it was the lowest one in Staph aureus count (2.2 ± .07) log CFU/g. Regarding to Salmonellae and E-Coli could be detected in 40% & 32% &12% & 28% & 16% & 24% of minced meat, kofta and sausage, respectively On the other hand, luncheon samples were free from Salmonella and E-coli.
Microbiological quality of meat preparations and meat products
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The aim of the research was to perform trend analysis to reveal probable gaps and shortcomings in monitoring of microbiological contamination of meat preparations and meat products produced in Latvia to highlight proposals for further improvements. The results on microbiological contamination of foodstuffs obtained in the frame of producers’ self -control within HACCP procedures were used in the research. In total, 13 food types, including minced meat, breaded pork chop, different types of sausages, smoked meat products, aspic and liver pate were investigated. Using single factor analysis of variance (ANOVA) significant differences were revealed between food types, as well as large fluctuations in aerobic plate counts (APC) were demonstrated. According to the findings of the research, APC was significantly different (p=0.001) for sausages. The maximum mean APC (6.16±6.36 lg CFU g -1 ), as well as maximum APC (6.68±6.36 lg CFU g -1 ) was found for liver sausage. APC was largely varia...
Bacteriological quality guides in local and imported beef and their relation to public health
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Contamination of meat products are thought to be the most significant key sources of serious diseases, especially foodborne diseases that spreading all over the world. A total of 100 random samples of chilled local and frozen imported beef (50 of each) were collected from local supermarkets and retail shops from Cairo governorate for evaluation of their quality from bacteriological point of view. Aerobic plate count (CFU/g)in the local samples were between 1.1×10 6 and 4.4 ×10 7 with an average of 4.1×10 7 ± 0.02×10 6 while , in frozen imported were ranged between 2.6×10 7 to 5.3 ×10 8 with an average of 2.8×10 7 ± 0.03 ×10 7. Moreover, Coliform count (CFU/g) in local samples were ranged from 1×10 3 to 1.2×10 4 with average of 4.2x10 3 ± 0.03×10 3 , while in imported samples were between 6×10 2 and 11.0×10 3 with average of 7.1x10 3 ± 0.02×10 3. Escherichia coli were detected in 4% of chilled samples and 2% of frozen samples. Salmonella spp. has been detected in 4% of local samples while all frozen samples were free. From the overall results, we can conclude that both chilled local and frozen imported meat are considered as a significant source of bacteriological public health hazard and need a special control attention. Bacteriological Beef Evaluation.
Journal of Applied Animal Research, 1993
Studies on the microbiological quality of meat products with special reference to the bacterial flora of public health implications. A total of 276 samples comprising of 108 samples each of poultry and pork products and 60 samples of mutton products were analysed for their Total Viable Counts (TVC) and for number of Bxereus, S.aureus, Cperfringens, Shigella spp, faecal coliforms and faecal streptocvcci and for the presence of Salmonella spp. I n general, the pork products revealed higher TVC as compared to the mutton and poultry products inspite of the fact that all of them were either cooked or smoked Presence of pathogens like salmonella indicated su bstandurd hy&ene during processing, storage and retailing and risk to consumers.
Microbiological quality of poultry meat on the Croatian market
Veterinarski arhiv, 2006
This paper presents an investigation of the microbiological quality of poultry meat sold on the Croatian market. Bacteriological analysis was performed on 66 samples of fresh, retail-cut chicken meat (21 samples of chicken breasts without skin-"fillet", and 19 samples of chicken breasts with skin) and frozen ground chicken meat (26 samples). Samples were collected from retailers (kept in cooling showcases at +4 ºC, deep-freezers at-18 ºC, respectively), and then bacteriologically tested for the presence of bacteria Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Enterobacteriaceae, Campylobacter spp., and sulphite-reducing clostridia. Total count of aerobic mesophilic bacteria was also determined. Bacteriological tests were performed by means of standard methods of isolation and identification of individual species of bacteria according to ISO requirements. API-tests (Biomerieux) and BBL Identification System (Becton-Dickinson) were used for biochemical determination. With regard to microbiological quality and contamination of chicken meat, of importance is the finding of Salmonella spp. (10.60%), S. aureus (30.30%), L. monocytogenes (3.03%), enterobacteria (34.84%) and sulphite-reducing clostridia (1.50%). Campylobacter spp. were not found in any of the analysed samples. Total bacteria count found in frozen ground chicken meat was 5.23 ± 0.50 log 10 CFU/g, whilst it was lower in cut chicken meat. Total bacteria count in chicken breast fillets amounted to 4.72 ± 0.38 log 10 CFU/g, 3.67 ± 0.88log 10 CFU/g in chicken breasts with skin, respectively. Results of the study suggest that a significant risk of meat spoilage and an increase in the number and species of bacteria depend on the specific part of analysed chicken meat, mode of packaging and storage after distribution to the market.
Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat
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A grand total of ninety random samples of raw meat, grilled kofta, and kabab (30 of each) were collected from different meat restaurants in Benha city, Kaliobia governorate, Egypt. The study aimed to determine the effect of grilling on the bacteriological quality of the examined samples through the detection of APC, Total Enterobacteriaceae count, Total Coliform count, isolation, and identification of Enteropathogenic E.coli and S.aureus. The mean values of APC, Total Enterobacteriaceae counts, and Total Coliform counts of the examined samples were 3.25×104± 0.47×104, 2.45×104± 0.31×104, and 1.37×104± 0.18×104 for raw meat, 1.09×104± 0.22×104, 7.96×103± 1.58×103, and 4.14×103± 0.79×103 for grilled kofta, and 7.42×103± 1.05×103, 4.64×103± 0.70×103, and 2.29×103± 0.43×103 for kabab, respectively. The incidence of EPEC was 30%, 10%, and 3.3% in the examined samples of raw meat, grilled kofta, and kabab, respectively. S.aureus was detected in 26.7%, 6.7%, and 3.3% of the examined sample...