Bacteriological Evaluation of Meat Contact Surfaces at Egyptian Hypermarkets (original) (raw)

Abstract

A bacteriological survey was performed on different food contact surfaces in meat processing sectors at selected Egyptian hypermarkets. A total of 288 swab samples from meat contact surfaces were obtained. Total aerobic count (TAC) and the presence of Staphylococcus aureuscoliform, Escherichia coli and Salmonella spp. were determined. The mean values of TAC counts from working table, weighting scale, packing machine, vacuum machine, bone saw, meat mincer, w orker hands, and cutting knife were 3.7, 2.2, 2.5, 2.8, 2.6, 3.3, 3.4, and 2.5 log 10 CFU / cm 2 respectively. Staphylococcus aureus was detected in meat mincer worker hand and working tables while Coliform and Escherichia coli could be detected in bone saw cutting knife meat mincer and working tables. Salmonella species could not be detected in all examined swab samples. The results revealed that the examined meat contact surfaces were subjected to inadequate hygienic practices during processing and after da y work.

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