Prevalence of Some Bacteria Yeasts and Molds in Meat Foods in San Luis, Argentina

Stagnitta, Patricia Virginia; Micalizzi, Blas; Guzmán, A.M.

doi:10.21101/cejph.a3378

Cited by 17 publications

(16 citation statements)

References 28 publications

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“…The results in Table (2) appeared that, the minimum and the maximum Enterobacteriaceae count in the examined fresh beef and meat products( minced meat ,sausage and luncheon )were ranged from 1.2×10 2 to 3.3×10 2 ; 1.1×10 2 to 2.9×10 2 ; 1.2×10 2 to 2.7×10 2 and 1.0×10 2 to 2.6×10 2 , respectively, with a mean value of 2.14×10 2 ±0.97×10 2 ; 2.02×10 2 ±0.76×10 2 ; 1.85×10 2 ±0.64×10 2 and 1.69×10 2 ±0.70×10 2 , respectively. These results of were agree with those of Hassan and Soultan (2004); Stagnitta et al (2006) and Gwida et al (2014).…”

Section: Discussionsupporting

confidence: 93%

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Prevalence of some foodborne microorganisms in meat and meat products

Shaltout

Fahim

Maarouf

et al. 2016

Benha Veterinary Medical Journal

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This study was conducted on 140 random samples of fresh beef and meat products viz: minced meat, luncheon and sausage (35 for each), collected from different shops at El-Kaliobia Governorate, to evaluate their bacteriological profile. The bacteriological examination of fresh beef and meat products minced meat, sausage and luncheon revealed that the mean values of APC, Enterobacteriaceae, coliform and Staphylococcus counts were 8.34×10 4 ±0. 10 ×10 4 ; 2.14×10 2 ±0.97×10 2 ; 1.25×10 2 ±0. 13 ×10 2 and 2.36×10 2 ±0.12 ×10 2 for fresh beef samples; 8.03×10 4 ±0.12×10 4 ; 2.02×10 2 ±0.76×10 2 ; 0. 89×10 2 ±0.06 ×10 2 and 2.67×10 2 ±0.11×10 2 for minced meat samples; 6.74×10 4 ±0. 28 ×10 4 ; 1.85×10 2 ±0.64×10 2 ; 0. 73×10 2 ±0.08 ×10 2 and 1.9×10 2 ±0.11 ×10 2 for sausage samples and 5.85×10 4 ±0.24×10 4 ;1.69×10 2 ±0.70×10 2 ;0.71×10 2 ±0.07×10 2 and 1.68×10 2 ±0.11×10 2 , for luncheon samples. Further, 21 isolates of E.coli were isolated from examined meat samples represented as 5(14.

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Section: Discussionsupporting

confidence: 93%

“…73×10 2 ±0.08 ×10 2 and 0.71×10 2 ±0.07×10 2 , respectively. These results came in parallel with those of Paulsen et al (2006) Stagnitta et al (2006; Ahmed-Alyaa (2015); Al-Mutairi (2011) and Hamed et al (2015).…”

Section: Discussionsupporting

confidence: 81%

Prevalence of some foodborne microorganisms in meat and meat products

Shaltout

Fahim

Maarouf

et al. 2016

Benha Veterinary Medical Journal

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“…Coliform bacteria count revealed that all chicken luncheon samples were not more than 3 cfu/g. These results are in agreement with those obtained by Stagnitta et al (2006). Esherichia coli is not detected.…”

Section: Microbiology Examination Of Chicken Luncheon Samplessupporting

confidence: 93%

Physicochemical and Microbiological Proprieties of Some Meat Products in Sharkia Governorate, Egypt

Ragab

Toliba

Galal

et al. 2019

Zagazig Journal of Agricultural Research

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Meat and meat products differ in their physical and chemical properties depending on the characteristic of meat cuts, the additional material and the method of manufacture. The present investigation was planned to evaluate the physical and chemical quality for some types of local meat products, such as beef burger and luncheon, collected from local markets in Zagazig city, Sharkia Governorate, Egypt. Microbiological and physicochemical proprieties of nine meat products (3 samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon of Americana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani and Fragello) were carried out. The obtained results declared that samples of beef burger produced by Fragello contained the lowest parameter of total protein (14.7%), while samples of beef burger produced by Americana showed the highest values (16.90%). Beef and chicken luncheon produced by Fragello contained the highest values of total protein (16.0% and 15.05%) respectively. Also, samples of beef burger and beef, chicken luncheon produced by Fragello contained the highest values of total fat. Regarding the microbiological evaluation, results showed that the lowest content of total bacteria count was observed in different meat products such as luncheon Halwani, coliform group and staphylococci were not detected in all products. Also, beef burger, beef and chicken luncheon samples of Halawani had high values of yellowness (b), and redness (a). However, the microbiological evaluation indicated that Halwani products were the best.

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“…Data presented in Table (4) showed that, the value of coliform count of meat products (minced meat, kofta, burger and sausage) was 0.58×10 2 ±0.21×10 2 , 0.39×10 2 ±0.10×10 2 , 0.34×10 2 ±0.09×10 2 and 0.32×10 2 ±0.11×10 2 ,respectively. These results came in parallel with those of Paulsen et al (2006), Stagnitta et al (2006)., Al-Mutairi (2011)., and Heweidy (2017). Moreover, the statistical results revealed that, there were no significant difference (P>0.05) of total Coliform count between minced meat, kofta, burger and sausage samples.…”

Section: Total Coliform Countsupporting

confidence: 80%

Demonstration of some food borne pathogens in different meat products: a comparison between conventional and innovative methods

Younes

Ibrahim

Hassan

et al. 2019

Benha Veterinary Medical Journal

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This study was conducted on 100 random samples of meat products viz: (minced meat, kofta, burger and sausage 25 of each). They were collected from different shops at El-Kaliobia Governorate, to be examined for bacteriological evaluation and detection of Escherichia coli and salmonella. These samples were examined for such pathogens by conventional bacteriological methods and confirmed by polymerase chain reaction (PCR). E. coli bacteriological results revealed the prevalence in minced meat, kofta, burger and sausage was (16%, 12%, 24%, 12%) respectively, While the prevalence of salmonella was 1% in minced meat. In contrast, kofta, burger and sausage were free from salmonella. Accordingly the traditional method is laborious, time consuming and less accurate as it could not detect some positive Salmonella and E.coli samples. Whilst PCR method was found to be accurate, sensitive, and remarkably low cost and shortening the time needed for the pathogenic agent identification. On other hand multiplex Polymerase Chain Reaction (m-PCR) was applied for detection of genes responsible for enterotoxins production from identified salmonella and E.coli.

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Prevalence of Some Bacteria Yeasts and Molds in Meat Foods in San Luis, Argentina

Cited by 17 publications

References 28 publications

Prevalence of some foodborne microorganisms in meat and meat products

Prevalence of some foodborne microorganisms in meat and meat products

Physicochemical and Microbiological Proprieties of Some Meat Products in Sharkia Governorate, Egypt

Demonstration of some food borne pathogens in different meat products: a comparison between conventional and innovative methods

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