This study was conducted to evaluate the bacteriological safety of raw and cooked meat products represented by Aerobic Plate Count, Enterobacteriaceae, Coliforms, E. coli and Staph. aureus counts as well as determination of pH, TVBN and TBA of a totally examined 110 samples (20 each of shish tawook, kofta, fillet and escalope pane, besides, 30 swabs (10 each of hands, food contact surfaces and cutting knifes). The obtained results in this study indicated that the Overall reduction the bacterial counts of the above-mentioned organisms according to their prevalence in the different products under study were significantly reduced by 2, <1, 1, and <2 log10cfu/g in raw examined samples of shish tawook, kofta, fillet and escalope pane treated with 5% vinegar as compared with raw untreated samples, respectively. In addition, cooked treated aforementioned sample types with vinegar 5% showed significant reduction represented by 2, 1, <2 and 1 log10cfu/g when compared with cooked untreated samples. So, using of vinegar either in raw or cooked products leads to a significant reduction in the number of bacteria contaminating products. Hand swab before cleaning and sanitizing recorded 3.31±0.52 (100%), 2.54±0.92 (100%), 2.47±0.74 (60%), <1 (0.0%) and 2.12±0.55 (80%), while after cleaning it was recorded 2.39±0.5 (100%), 1.59±0.25 (60%),1.36±0.24 (40%), <1 (0.0%) and 1.74±0.62 (60%). Surfaces swab recorded 3±1.04 (100%), 1.5±0.96 (50%), 2.06±1.49 (20%), <1 (0.0%) and 2.3±1.18 (30%), before cleaning and 1.73±1.02 (100%), <1, <1, <1 and (30%) 2±0.7 log10cfu/g after cleaning. Knife swabs recorded 3.35±0.76 (100%), 2.68±0.68 (50%), 2.5±0.91 (40%), <1and 2.25±1.0 (70%) before cleaning, while after cleaning they were recorded 1.77±1.19 (100%), 2.59±0.16 (20%), <1, <1and 1.97±0.58 for the aforementioned bacterial counts, respectively. Salmonella was not isolated from any of the examined samples or swabs. Meanwhile, chemical analysis of pH, TVB-N and TBA recorded 0.04±0.02, 11.86±1.24 and 5.86±0.18 for shish tawook; 0.05±0.02, 6.6±2.19 and 6.12±0.31 for kofta; 0.04±0.03, 7.22±2.49 and 5.62±0.13 for fillet and 0.41±0.16, 13.18±2.15 and 5.96±0.49 for escalope pane, respectively. Significance differences (P<0.05) were obvious between raw and cooked samples and for some extent between treated and non-treated one.
The current study was applied to investigate E. coli and Staph. aureus counts as well as serodiagnosis of E. coli, Salmonellae isolates and determination of enterotoxin production by Staph. aureus in 100 random local and imported fresh beef samples, from different slaughterhouses at Cairo and Giza Governorates. Staph. aureus was isolated from 22(44%) and 20 (40%) of examined local and imported meat samples respectively. E. coli was found in 40 (80%) and 34(68%) in examined local and imported meat samples, respectively. Staph. aureus enterotoxin types (A & D) were detected in two strains out of 5 randomly selected isolates from local meat only (20% of each). E. coli, one strain (20%) was isolated from fresh local meat; and classified as Enteropathogenic (EPEC), while two strains (40%) were Enterohaemorrhagic (EHEC) "O111:H2", one strain (20%) was Enterotoxigenic (ETEC) "O15:H4". On the other hand, one strain of E. coli (20%) isolated from imported meat was classified as Enteropathogenic (EPEC) and its serodiagnosis was O128:H2, while one strains (20%) was Enterohaemorrhagic (EHEC) "O26:H11" which harbored both (stx1 and stx2) genes and finally, the 3 rd strain (20%) was Enteroinvasive (EIEC) "O159". Meanwhile, Salmonella spp. was isolated from two samples (4%) of examined local meat; one strain was identified as S.
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