Prevalence of some food poisoning bacteria in local and imported retail pork by-products in Egyptian markets

Abstract

A very limited research work concerning foods of porcine origin in Egypt were obtained in spite of presence of a considerable swine population and consumers. This study was conducted to investigate the prevalence of food poisoning bacteria isolated from local and imported retail pork by-products in Egyptian markets. A total of 80 pork samples, including 60 local pork by-products and 20 imported ones were used. The isolated bacteria species after biochemical and serological typing were Escherichia coli (59) and distributed as E. coli O157(27), E. coli O146(18) and E. coli O111 (14) by 33.75, 22.5 and 17.5%, respectively followed by Staphylococcus aureus which was isolated from 23 (28.75%), Salmonella spp. was represented by Salmonella typhimurium (9) Salmonella enteritidis (7) and Salmonella agona (4), as 11.25,8.75, and 5%, respectively. Finally, Listeria monocytogenes was isolated from 9 samples as 11.25%. The bacterial isolates were sensitive to ciprofloxacin and more resistant to penicillin, gentamicin, amoxicillin and ceftazidime. The bacterial isolation is considerably more in the local pork by-products than the imported samples. On the whole, both types are commonly in permissible limits of the Egyptian food quality standard as the high A.P.C. were Staphylococci and E. coli followed by Salmonella spp., then L. monocytogenes. To the best of our knowledge, this is the first report on isolation and identification of food born bacteria from pork by-products in Egypt.

Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

“…Despite these potential benefits, pork consumption is not without hazards. Several studies have reported the presence of foodborne pathogens in fresh and processed pork products (Ashraf, Azza, Abuelnaga, Ezz‐Eldeen Magdy, & Seham, ; Hauser et al, ; Jansen et al, ; Liu et al, ; Mangal, Rao, & Joshi, ; Pichner et al, ).…”

Review on the effects of potential prebiotics on controlling intestinal enteropathogens Salmonella and Escherichia coli in pig production

“…Epidemiological studies in the EU in 2013 confirmed that after poultry, sweets and chocolate, pork, with 8.9%, is the third most important cause for outbreak‐associated salmonellosis in humans (EFSA, ). The Salmonella prevalence in fresh pig meat ranges from 0.7% to 26% (Lin et al., ; Ashraf et al., ; EFSA, ). While outbreaks caused by pathogenic E. coli strains are less frequent although significant (1.7% by verotoxigenic E. coli , VTEC) (EFSA, ) with 0–74% of contaminated pig meat (Nørrung and Buncic, ; Ashraf et al., ; EFSA, ).…”

“…The Salmonella prevalence in fresh pig meat ranges from 0.7% to 26% (Lin et al., ; Ashraf et al., ; EFSA, ). While outbreaks caused by pathogenic E. coli strains are less frequent although significant (1.7% by verotoxigenic E. coli , VTEC) (EFSA, ) with 0–74% of contaminated pig meat (Nørrung and Buncic, ; Ashraf et al., ; EFSA, ). Nonetheless, post‐weaning diarrhoea (PWD) caused by enterotoxigenic E. coli (ETEC) is an important cause of economic losses in pigsties due to high morbidity, mortality and reduced growth rates (Luppi et al., ).…”