A total of 200 meat product samples of beef burger, sausage, minced meat and luncheon were randomly collected from different shops and markets in El-Gharbia and Kafr-El-Sheikh governorates. The samples from 3 brands A, B and C were examined for the presence S. aureus using classical bacteriological and molecular methods. The obtained results revealed that the 2, 1 and 4 samples of beef burger, sausage and minced meat respectively, were positive for S. aureus by PCR. Additionally multiplex PCR was used for detection of five S. aureus virulence classic enterotoxin genes (sea, seb, sec, sed and see). The obtained results revealed that the beef burger samples harbored (1) seb gene; meanwhile sausage sample harbored (1) sea gene and minced meat samples harbored (2) sea, (1) sec and (1) sed genes. This study offers the basis for further phenotypic and molecular characterization S. aureus isolated from these products to guarantee safe consumption of meat products.
A study on 200 organic eggs samples from Egyptian markets was conducted in order to evaluate the physical quality and the microbial load of the organic hens egg. The study revealed that 45% 0f the examined organic eggs had dirty shell, 9% Rough shell and 4.5% of bad odours. The microbiological examination showed that the average total aerobic bacterial, total coliforms and total staphylococcus count of shell were 1.6x106 ± 3.2x105, 3.9x 104 ± 3.9x103and 5.8x105 ± 4.8x104, respectively. While the average total aerobic bacterial, total coliforms and total staphylococcus counts of egg content samples were 2.7x 103± 4x102, 8.1x10± 1.5x 10 and 8.5x102± 1.6x10, respectively. Staphylococcus aureus and salmonellae were isolated from 7% and 1.5% of the examined egg shell samples.
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