Assessment of hygienic and nutritive quality of retailed minced meat in Egypt (original) (raw)
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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
Hygienic Quality of Minced Meat Retailed in Western Algeria
Journal of Virology & Microbiology, 2015
The meat is regarded as one of the main sources of food-borne diseases; its evaluation can constitute a valuable source of information that can be used in the design of the collective prophylaxis programs in public health. The purpose of this study consisted in evaluating the quality of two types of minced meat (frozen and fresh), 30 samples from each type were collected from butchers in warm season (May-June) in the region of western Algeria. The analyses of laboratories have focused on the total aerobic mesophilic flora (TAMF), total coliforms (TC), fecal (FC), spores of sulfite-reducing clostridia (SRC), Staphylococci (Stap) and salmonella. Psychrophilic bacteria were investigated at the frozen meat and yeast at the fresh meat. Expressed as log cfu/g of meat; the overall results were 4.88, 3.89, 3.08, 2.09 and 4.45 respectively for TAMF, TC, FC, SRC and Stap. The fresh minced meat appeared more contaminated than the frozen one but the difference is significant only for total mesophilic flora and total coliforms. Salmonella was isolated only in frozen minced beef.
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 the bacteriological quality of meat meals servedat University hostel in Egypt
Background: Consumption of healthy food is very helpful in the building of healthy bodies, so it is very important to make sever supervision and control for all meat and chicken meals which served for students in university students' hostel. Material and methods: A grand total 75 random samples of different processing stages meat meals represented by raw received meat, recently cooked meat (boiled) (after 1-2h), and late cooked meat (boiled) (over 4h) (25 of each) were collected from restaurant in an university student hostel in Egypt; as well as 30 swabs from cutting boards, knives and food handlers from the same hostel (10 for each) were collected to investigate their bacteriological and hygienic quality. Result:As a hygienic indicators, total aerobic bacterial count (APC), Enterobacteriaceae (EC) and coliform counts (CC) were investigated, and revealed that the raw meat samples showed the highest bacterial counts, followed by late served meat samples and recently cooked meat samples, respectively; also, the bacterial counts of the swab samples revealed that the food handlers were the main source of contamination where they revealed the highest counts followed by cutting boards and knife samples, respectively. Referring to the detection of some pathogenic bacteria, Salmonella species could be detected in 4 and 10 % of the raw meat samples and cutting bords, respectively; while E. coli was detected in 12 and 30% of raw meats and knives swab samples, respectively. on the other hand, S. aureus was detected in 4 and 4% of the raw, late cooked meat samples, respectively; moreover, it was detected in 20% of cutting boards, knives and handler's swabs of each, respectively. Conclusion: Referring to the obtained results, improper cooking and storage measures appeared to significantly affect the bacterial count of the cooked meat meals and their quality also; surrounding closely contact food surfaces like cutting boards and food handlers represent the most critical point between in cross contamination of raw and cooked meat. So, application of strict hygienic measures during receiving, cooking, storage and handling of each food item is significant for wholesome of meat meals and keeping consumer's health.
Bacteriological profile of frozen chicken meat cuts at Qalubiya governorate markets
Keywords The study was conducted on 100 random samples of frozen chicken meat cuts represented by chicken wings, drumstick, thigh and breast (25 of each) purchased from different markets at Qalubiya Governorate, Egypt. The collected samples were bacteriological examination to investigate the bacteriological quality. The obtained results cleared that the mean values of APC, psychrotrophs; coliforms and S. aureus counts (CFU/g) of the wing samples were the most contaminated with such bacterial groups followed by drumstick, thigh, and breast samples. Further, bacteriological isolation of some food poisoning bacteria revealed detection of E. coli and coagulase positive S. aureus (CoPSA) in 11, and 21% of the examined samples, respectively. On the other hand, Salmonella species could not be detected in any of the examined samples. Concerning detection and typing of some enterotoxigenic CoPSA, 5 isolates were randomly examined using SET-RPLA test and the results indicated detection of Staphylococcal enterotoxin A in 3 isolates (60%), while Staphylococcal enterotoxins C and D were detected in one isolate (20% of each). Therefore, the sources and public health significance as well as trials for control of such serious food poisoning bacteria were discussed. Bacteriological profile E.coli Salmonellae SET-RPLA test
Bacteriological Quality of Retailed Chicken Meat Products in Zagazig City, Egypt.
Journal of Advanced Veterinary Research 13 (1), 47-51., 2023
Chicken meat products have a high biological value; they are good sources of amino acids, vitamins, and minerals. Despite this high biological value, these products act as a good substrate for different types of bacteria and have been implicated in many foodborne disease outbreaks. Therefore, a total of 60 random samples of chicken meat products (nuggets, luncheon and pane, 20 of each) were collected from Zagazig City, Sharkia Governorate, Egypt for bacteriological examination (Aerobic Plate Count, Staphylococci count, Pseudomonas count, determination of most probable number of Coliform and E. coli.). The obtained results revealed that the mean aerobic plate counts were 5.18±0.19, 4.88±0.20 and 4.73±0.29 log 10 CFU/g; Staphylococci counts were 2.96±0.20, 3.14±0.21 and 3.32±0.16 log 10 CFU/g; Pseudomonas counts were 2.17±0.30, 2±0.28 and 2.34±0.21 log 10 CFU/g; most probable numbers of Coliforms were 3.37±0.11, 3.83±0.27 and 3.64±0.30 log 10 CFU/g; and most probable numbers of E. coli were 2.14±0.17, 2.56±0.30 and 2.64±0.25 log 10 CFU/g in the examined nuggets, luncheon and pane, respectively. According to the Egyptian Organization for Standardization and Quality (EOS), the examined chicken product samples were 10(21.67%), 9(15%), 28(46.67%), 49(81.67%), 31(51.67%) and 30(50%) accepted for aerobic plate count, Staphylococci count, S. aureus, Pseudomonas count, Coliform and E. coli, respectively. In conclusion, the examined chicken meat products revealed unsatisfactory hygienic measures. Therefore, strict hygienic practices should be adopted during processing of chicken meat products to improve the bacteriological quality of such products.
Microbial Characteristics of Meat Products in Khartoum State
2019
In this study, the microbial characteristics (such as Total Viable Bacterial Count (TVBC), Coliform bacteria, E.coli, Staphylococcus aureus, Clostridium perfringens and Salmonella) of the processed meat at Khartoum state were investigated. The results revealed that the significant differences in TVBC (P≤0.05) were detected among the meat samples. Minced beef, beef sausage, beef burger, beef balls, chicken burger and beef cubes samples had TVBC of 0.58, 2.40, 3.26, 1, 3.21 and 2.40 log10cfu/g, respectively. No significant differences (p ≥ 0.05) were observed in coliform bacteria among meat samples 140 MPN. Fifty percent of processed meat collected from Khartoum state (minced meat and meat cubes) was E. coli present. It worth nothing that, frankfurter and martadella were E.coli free. It worth noted that, Staphylococcus aureus and Clostridium perfringens were not detected among all processed beef sample. In contrast, Salmonella were positive test among all processed meat.
Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat
2020
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...
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.
Keywords Ready-to-eat (RTE) meat product sandwiches have become one of the most important sources of nutrition, especially with changing consumer's dietary and social habits. Unfortunately, it may be loaded with many microorganisms especially accidental post-cooking cross-contamination. Therefore, this study aimed to investigate the bacteriological quality of 120 ready to eat meat product sandwiches (beef kofta, bovine liver, fish fillet, and chicken nuggets), 30 of each, which were collected randomly from restaurants and street vendors located in Benha city, Qalubiya Governorate, Egypt. Results revealed that kofta samples were the most contaminated samples where mean values of aerobic plate count (APC) and coliforms were 9.6x10 6 , and 1.9x10 2 CFU/g, respectively; followed by chicken nuggets, fish fillet, and bovine liver samples. Furthermore, E. coli and salmonellae of different serological types were detected in 5.8% and 2.5% of examined samples, respectively. Obtained results indicated that RTE meat-based sandwiches may pose a risk to consumer's health in the absence of food safety knowledge and hygiene application; strict hygienic measures and authority inspection is strongly recommended. E. coli Meat products Salmonella Street vendors RTE sandwiches