Staff Members - Benha University
Prevalence of Esherichia coli and Staphylococcus aureus in meat and chicken meat meals served at governmental hospital
Benha veterinary medical Journal • 2020
Publication Information
Authors
Doaa A.M.1, Abobaker M. Edris2, Marionet Z. Nasseif3, Amina M. Elrais2
Keywords
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
Journal
Benha veterinary medical Journal
Publisher
BVMJ
Volume
39
Issue
2020
Pages
55-58
publication.type
Local
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
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