Staff Members - Benha University
incidence and isolation of salmonellae from some meat products
• 2011
Publication Information
Authors
A. M. Edris, F. A. Shaltout, G. H. Salem, E. I. El-
Keywords
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Journal
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Publisher
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Volume
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Issue
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Pages
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publication.type
Local
Paper Link
Open Link
Supplementary Materials
Fahim Aziz Eldin Mohamed Shaltout_Fahim Aziz Eldin Mohamed Shaltout_INCIDENCE_AND_ISOLATION_OF_SALMONELLAE_F.pdf
Abstract
his experiment was conducted on a total of three hundred random samples of meat products include
(100 luncheon beef, 100 fresh sausage and 100 frozen minced meat samples); collected from different
supermarkets at Qalyubia Governorate; transferred directly to the laboratory under strict hygienic
conditions; for the detection, isolation and identification of salmonellae bacteriologically. Salmonellae
were detected in 5.3 % of the examined meat product samples. The percentage of Salmonellae in
luncheon meat, fresh sausage and frozen minced meat was 0 %, 10 % and 6 % respectively. The
isolated salmonella serovars from fresh sausage were S. typhi (4 %), S. typhimurium (4%) and S.
enteritidis (2%). The isolated salmonellae in frozen minced meat were S. typhi (2%) and S.
typhimurium (4%). The current results indicated that the fresh sausage and frozen packed minced
meat might represent a source for Salmonella as a foodborne disease for human being
(100 luncheon beef, 100 fresh sausage and 100 frozen minced meat samples); collected from different
supermarkets at Qalyubia Governorate; transferred directly to the laboratory under strict hygienic
conditions; for the detection, isolation and identification of salmonellae bacteriologically. Salmonellae
were detected in 5.3 % of the examined meat product samples. The percentage of Salmonellae in
luncheon meat, fresh sausage and frozen minced meat was 0 %, 10 % and 6 % respectively. The
isolated salmonella serovars from fresh sausage were S. typhi (4 %), S. typhimurium (4%) and S.
enteritidis (2%). The isolated salmonellae in frozen minced meat were S. typhi (2%) and S.
typhimurium (4%). The current results indicated that the fresh sausage and frozen packed minced
meat might represent a source for Salmonella as a foodborne disease for human being