Staff Members - Benha University
Bacterial evaluation of vacuum packaged meat products.
benha veterinary medical journal • 2016
Publication Information
Authors
Shaltout, F.A.a, Zakaria, I.M.b, Lamiaa, M. lotfy c, Ibrahim, I. Ahmedd.
Keywords
vacuum, sausage, luncheon, salmonella
Journal
benha veterinary medical journal
Publisher
faculty of veterinary medicine benha university
Volume
31
Issue
2
Pages
189-195
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
The purpose of this study to evaluate the microbiological quality of vacuum packaged meat product samples (luncheonsausage)
collected from different markets in Qalyobia governorate (30 of each). The obtained results indicated that the
mean values of APC, anaerobic plate count and Enterobacteriacea counts was 2.1xl06±1.5xl06, 1.5xl07±3.5xl06&
1.7xl04±3.9xl03cfu/g for sausage and 2.9xl05±2.6xl04, 2.4xl05±2.5xl04& 2xl05±2xl04 cfu/g for luncheon, respectively.
Isolation and identification of some food poisoning bacteria were carried out. Salmonella, Staphylococci, and Clostridium
perfringens were isolated and identified and the incidence was 10 %,6.6% and 33.3 % for sausage and 3.3, 10%&43.3 %
for luncheon, respectively. Contamination of food by handlers is the most common cause of the presence of
microorganisms which indicate a bad hygienic measure applied through different stages of food preparation, handling
and serving.
collected from different markets in Qalyobia governorate (30 of each). The obtained results indicated that the
mean values of APC, anaerobic plate count and Enterobacteriacea counts was 2.1xl06±1.5xl06, 1.5xl07±3.5xl06&
1.7xl04±3.9xl03cfu/g for sausage and 2.9xl05±2.6xl04, 2.4xl05±2.5xl04& 2xl05±2xl04 cfu/g for luncheon, respectively.
Isolation and identification of some food poisoning bacteria were carried out. Salmonella, Staphylococci, and Clostridium
perfringens were isolated and identified and the incidence was 10 %,6.6% and 33.3 % for sausage and 3.3, 10%&43.3 %
for luncheon, respectively. Contamination of food by handlers is the most common cause of the presence of
microorganisms which indicate a bad hygienic measure applied through different stages of food preparation, handling
and serving.