Staff Members - Benha University
Incidence and isolation of Salmonellae from some meat products. Benha University ,Faculty of Veterinary Medicine , Fourth Scientific Conference 25-27th May 2011Veterinary Medicine and Food Safety ) 172-179 benha , Egypt..
Benha veterinary medical journal • 2011
Publication Information
Authors
Edris, A.M.; Shaltout, F.A. ;Salem, G.H. and El-Toukhy,E.I. (2011):
Keywords
Not Available
Journal
Benha veterinary medical journal
Publisher
faculty of veterinary medicine , benha university
Volume
Not Available
Issue
Not Available
Pages
Not Available
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
This 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.