This study was conducted to detect the contamination of beef and sheep meat with Shigella species in AL-Karkh and AL-Rasafa district of Baghdad province. A 160 samples of beef and sheep raw meat were collected from butcher shops in Baghdad city and examined for microbial load. The results showed there was 85 samples positive to Shigella, 18 and 21 isolates form sheep and beef respectively in AL-Karkh area, while number of the Shigella spp. that isolated from tested meat samples in AL-Rasafa district was 20 and 26 isolates form sheep and beef respectively. The total count of the Shigella spp. in the raw meat of sheep and beef samples that collected from AL-Karkh district was 5.03±0.11 log cfu/ml and 5.47±0.14 log cfu/ml respectively, while the total count of the Shigella spp. in the meat samples that collected from AL-Rasafa district was 5.16±0.12 log cfu/ml for sheep and 5.59±0.13 log cfu/ml for beef. The result of treating meat samples by boiling and pressure cooking showed no bacterial growth in all examined samples after treatment. We concluded that about 50% of the meat samples from butcher shops were contaminated with Shigella spp. and the contamination was more in beef meat than sheep meat and the isolated Shigella sensitive to heat and pressure.
This study was conducted to evaluate the possibility of using sodiumHypochloride by the Iraqies housewives at different concentrations (2%, 3%)and different dipping times (30, 60 and 90 minutes ) in order to reduce theinitial microbial counts , without any adverse effect on the organolepticcharacteristics of the treated minced meat. Bacterial counts in all samples ofmeat were enumerated by standard method of miles and mirza technique beforeand after treatment .The result showed that the treatment of meat with chlorine at concentration 2% for 30 and 60 minute reduce the bacterial content on bacterial load ( colonyforming unit – cfu / ml) to a level which was significant from the Public healthpoint of view ( hygienically ) although , this reduction was not staticallysignificant, using 2 % for 90 minutes , however , reduced the ( colony formingunit cfu/ ml) about 2 Log , which was highly significant ( P<0.01) statically andhygienically Sodium Hypochlorite at 3 % for 30, 60 , 90 minutes reduced the( Colony forming unit – cfu / ml ) significantly about 2 log (P<0.01, P<0.05,P<0.05 respectively).Results of the effects of different concentrations of sodium hypochlorute atdifferent dipping times (30,60 and 90 minutes ) on the organoleptic charactersof the minced meat showed that , sodium hypochlorite at 2 % for 30 , 60 and 90minutes , and at 3 % minutes reduced the cfu / ml significantly without affectingthe organoleptic charcteristics of treated minced meat , while using 3 % for 60and 90 minutes although reduced the bacterial content on the bacterial loud( colony forming unit-cfu / ml) but adversely affects the organolepticcharacteristics even with different types of spices and herpes using in thetraditional Iraqi cooking .
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