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    Abstract
2011 (Vol. 3, Issue: 2)
Article Information:

The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products

Mohammed Fatem Al-Mutairi
Corresponding Author:  Mohammed Fatem Al-Mutairi 

Key words:  E. coli, food poisoning, meat products, Salmonella, , ,
Vol. 3 , (2): 116-121
Submitted Accepted Published
2011 January, 10 2011 March, 03 2011 April, 10
Abstract:

A total of seventy five samples of meat products, 25 of each of kofta, sausage, and shawerma were collected from different supermarkets and shops in Giza governorate, Egypt to be examined bacteriologically to determine its sanitary quality. The current study was done at April to July 2009. The mean aerobic plate count values were 28.4105, 24.3104 and 7105 CFU/g, respectively. Enterobacteriaceae count was 10.14105, 5104 and 37.8104 CFU/g, respectively While the Coliforms (MPN) count was 7102, 3102 and 4.59102 CFU/g, respectively. Escherichia coli, Salmonella spp, Klebsiella spp and Proteus spp were isolated from 7(28%), 0(0%), 4(16%) and 2(8%); 3(12%), 2(8%), 1(4%) and 2 (8%); 5 (20%), 1(4%), 3(12) and 2(8%) of kofta, sausage and shawerma samples respectively. Further, Citrobacter spp was isolated from 1(4%) of shawerma samples. 80% of Escherichia coli isolates were enteropathogenic (O166, O78, O126, O55, O26, O20, O25 : K11, O119, O125 : K70, O146, O126) while 20% were untypable. Salmonella Buntantan was isolated from 8% of sausage samples while Salmonella Kentucky was isolated from 4% of shawerma samples.
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  Cite this Reference:
Mohammed Fatem Al-Mutairi, 2011. The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products.  Advance Journal of Food Science and Technology, 3(2): 116-121.
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