Bacteriological aspect of meat and poultry meat meals

Hassanien, Faten; El-Shater, Mohamed; El-Fatah, Rabab R. Abd

doi:10.21608/bvmj.2015.31872

Cited by 2 publications

(3 citation statements)

References 2 publications

(2 reference statements)

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“…The illustrated results in table (1) revealed that the Staphylococci counts(cfu/g) in the examined samples of beef burger agree with those obtained by Hassanien et al (2015) "1.57 x 10 3 ±0.36x 10 3 ", while the lower results were recorded by Ragab et al (2016) "4x 10 2 "and the higher results recorded by Ibrahim (2016) "2.08 х10 5 ± 5.56 х10 4 ".…”

Section: Discussionsupporting

confidence: 75%

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Street Vended Meat Products as Potential Sources of Staphylococcus aureus

EL-Maghraby

Hassan

Hassanin

et al. 2018

Benha Veterinary Medical Journal

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A total of 90 random samples of street vended meat products represented by beef burger, kofta and sausage (30 of each) were collected from several street vendors in Menofyia government. for isolation and identification of S. aureus as well as detection of Staphylococcal enterotoxins. The obtained results indicated that the mean values of Staphylococci count (cfu/g) in the examined samples were 4.27×103 ± 0.69×103 for beef burger, 9.15×103 ± 2.01×103for kofta and 1.62×104 ± 0.37×104 for sausage. The results obtained indicated that 16 (53.33%) samples of beef burger,19 (63.33%) samples of kofta and 21(70%) samples of sausage were unaccepted according to their Staphylococci counts/g according to Egyptian Organization for Standardization "EOS" (2005). The incidence of S. aureus in the examined samples of sausage was 53.33% followed by kofta samples (40%). While, the lowest incidence of S. aureus was recorded in the examined beef burger samples(30%). The study obtained "one" enterotoxin A, enterotoxin C and enterotoxin A+D produced by S. aureus in the sausage samples of meat product. While, enterotoxins B and enterotoxin D failed to be detected in sausage samples of meat product. concerning kofta samples, 2 enterotoxin D produced by S. aureus. While, enterotoxins A, B and C were not detected in kofta and beef burger samples. Finally, the probable sources of contamination of meat products with such serous pathogen and some recommendation to control its enterotoxins production were discussed.

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Section: Discussionsupporting

confidence: 75%

“…The results of kofta samples were similar to those obtained by EL-Hanafy (2016) "40%". while the lower results were recorded by Hassanien (2004) "24%" and highter results recorded by Hassanien et al (2015) "60%".…”

Section: Discussionmentioning

confidence: 76%

Street Vended Meat Products as Potential Sources of Staphylococcus aureus

EL-Maghraby

Hassan

Hassanin

et al. 2018

Benha Veterinary Medical Journal

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“…Microbiological assessment on safety, storage stability, and sanitary quality of traditional meat products were carried out to analyses for the presence of some pathogens like Staphylococcus aureus, different microbial groups (e.g., Total Viable Counts and yeast and molds), and indicator bacteria (e.g., E. coli as an indicator of sanitation). The variation in bacterial count between different types of meat products could be attributed to difference of ingredients and steps involved in their formulation and preparation [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products

Dabasso

Makokha

Onyango

et al. 2021

EJFOOD

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Preservation of meat and meat products is important due to its short shelf life and perishability. The pastoralists of Northern Kenya processed and preserved traditional meat products for consumption. The traditional meat products are relished food both for nutritional and cultural heritage among the Borana pastoralists. The study was carried out to assess the microbial safety and chemical quality of traditional meat products. The samples were collected immediately after processing and transported in a cool box to the food laboratory for microbial analysis and determination of changes related to lipid oxidation during storage for seven weeks at ambient temperature and at refrigerated temperature (5 °C). Microbiological quality of the samples was assessed by Total Viable Count (TVC), Escherichia coli count, Staphylococcus aureus count and yeast and mold count. Result showed that Staphylococcus aureus, yeasts and molds were detected in the products and there was increase of Staphylococcus aureus count from (1.44 log10 CFU/g) to (2.28 log10 CFU/g)) during storage at ambient temperature for seven weeks. Samples stored at refrigerated 5oC showed less counts of microbial load. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Reduction of moisture during drying of traditional meat products and cooking of meat at high temperature contributed towards reduction of microbial load. However, poor handling and post contamination may lead to poor microbial quality of traditional meat products.

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Bacteriological aspect of meat and poultry meat meals

Cited by 2 publications

References 2 publications

Street Vended Meat Products as Potential Sources of Staphylococcus aureus

Street Vended Meat Products as Potential Sources of Staphylococcus aureus

Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products

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