أعضاء هيئة التدريس - جامعة بنها
Prevalence of Esherichia coli and Staphylococcus aureus in meat and chicken meat meals served at governmental hospital
Benha veterinary medical Journal • 2020
معلومات البحث
المؤلفون
Doaa A.M.1, Abobaker M. Edris2, Marionet Z. Nasseif3, Amina M. Elrais2
الكلمات المفتاحية
This study was conducted on 100 random samples of cooked chicken meat and beef meat meals
(50 of each) with 125 gm weight of each sample. The cooked chicken meat samples were
represented by cooked breast and thigh (25 samples of each) and 50 samples of cooked meat
meals which were collected from a governmental hospital in Kalyoubia Governorate to
determine the bacterial content of the beef and chicken meat meals. The results of
bacteriological examination for cooked chicken and meat meals were recorded as 1 (4%) E.
coli from cooked chicken breast samples, where 3 (12%) isolates E.coli from cooked chicken
thigh samples, while 2 (4%)isolates from cooked meat .where serologically identified as
O111:H4; O114: H21 from cooked chicken breast (one from each type). In addition, 3(50%)
were isolated from cooked chicken thigh represented by 2 (33.3%) O26 and one (16.7%)
O114:H21. Moreover, 1 (16.7%) O127:H6 E.coli from cooked meat. Also, the study revealed
that 6 (6%) isolates of Staph. aureus were isolated from examined chicken meat and meat
samples represented by 2 (8%) from cooked chicken breast, 3 (12%) from cooked chicken thigh
and 1 (2%) from cooked meat
المجلة العلمية
Benha veterinary medical Journal
الناشر
BVMJ
المجلد
39
العدد
2020
الصفحات
55-58
publication.type
Local
رابط البحث
Not Available
المواد المرفقة
Not Available
الملخص
This study was conducted on 100 random samples of cooked chicken meat and beef meat meals
(50 of each) with 125 gm weight of each sample. The cooked chicken meat samples were
represented by cooked breast and thigh (25 samples of each) and 50 samples of cooked meat
meals which were collected from a governmental hospital in Kalyoubia Governorate to
determine the bacterial content of the beef and chicken meat meals. The results of
bacteriological examination for cooked chicken and meat meals were recorded as 1 (4%) E.
coli from cooked chicken breast samples, where 3 (12%) isolates E.coli from cooked chicken
thigh samples, while 2 (4%)isolates from cooked meat .where serologically identified as
O111:H4; O114: H21 from cooked chicken breast (one from each type). In addition, 3(50%)
were isolated from cooked chicken thigh represented by 2 (33.3%) O26 and one (16.7%)
O114:H21. Moreover, 1 (16.7%) O127:H6 E.coli from cooked meat. Also, the study revealed
that 6 (6%) isolates of Staph. aureus were isolated from examined chicken meat and meat
samples represented by 2 (8%) from cooked chicken breast, 3 (12%) from cooked chicken thigh
and 1 (2%) from cooked meat
(50 of each) with 125 gm weight of each sample. The cooked chicken meat samples were
represented by cooked breast and thigh (25 samples of each) and 50 samples of cooked meat
meals which were collected from a governmental hospital in Kalyoubia Governorate to
determine the bacterial content of the beef and chicken meat meals. The results of
bacteriological examination for cooked chicken and meat meals were recorded as 1 (4%) E.
coli from cooked chicken breast samples, where 3 (12%) isolates E.coli from cooked chicken
thigh samples, while 2 (4%)isolates from cooked meat .where serologically identified as
O111:H4; O114: H21 from cooked chicken breast (one from each type). In addition, 3(50%)
were isolated from cooked chicken thigh represented by 2 (33.3%) O26 and one (16.7%)
O114:H21. Moreover, 1 (16.7%) O127:H6 E.coli from cooked meat. Also, the study revealed
that 6 (6%) isolates of Staph. aureus were isolated from examined chicken meat and meat
samples represented by 2 (8%) from cooked chicken breast, 3 (12%) from cooked chicken thigh
and 1 (2%) from cooked meat