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Abstract
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Article Information:
The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products
Mohammed Fatem Al-Mutairi
Corresponding Author: Mohammed Fatem Al-Mutairi
Submitted: 2011 January, 10
Accepted: 2011 March, 03
Published: 2011 April, 10 |
Abstract:
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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 28.4×105, 24.3×104 and 7×105 CFU/g, respectively. Enterobacteriaceae count was
10.14×105, 5×104 and 37.8×104 CFU/g, respectively While the Coliforms (MPN) count was 7×102, 3×102 and 4.59×102 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.
Key words: E. coli, food poisoning, meat products, Salmonella, , ,
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Cite this Reference:
Mohammed Fatem Al-Mutairi, . The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products. Advance Journal of Food Science and Technology, (2): 116-121.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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