120 packages of ground beef (40 each of fresh, frozen and frozen with Soya bean) were examined for the incidence of Enterobacteriaceae, Salmonella and E. coli. The incidence of Enterobacteriaceae was 100%, 75% and 87% in fresh, frozen and frozen with Soya ground beef respectively; and the mean counts were 6.3x10 4 cfu/g, 1.4x10 2 cfu/g and 1.6x10 3 cfu/g respectively. E. coli, Klebsiella oxytoca, Serratia marcescens and Serratia liquefaiens could be isolated from fresh ground beef; Proteus vulgaries, E. coli and Enterobacter sakazakii was isolated from frozen ground beef, while in case of frozen ground beef with Soya bean Klebsiella oxytoca, Proteus vulgaries, Citrobacter freundii, E. coli and Pantoea a gglomerans was isolated. The incidence of E. coli was 60%, 35%, 48% in fresh, frozen and frozen ground beef with Soya bean respectively. The incidence of Salmonella was 0%, 10%, 15% in fresh, frozen and frozen ground beef with Soya bean respectively. E. coli strains were serologically identified into 20 Otypable strains and 37 O-untypable strains. The 20 O-typable strains were identified as O 86 , O 119 , O 158 ,O 145 and O 115 .

A total of 80 random samples of freshly slaughtered and chilled broiler chicken carcasses (40 of each) were collected from different private small-scale manual poultry processing shops and local retailers in Port Said Province-Egypt during the period extended from January to May 2020. All samples were subjected to bacteriological examination to evaluate the quality and safety of dressed chicken carcasses. The obtained results revealed that the incidence rates of Escherichia coli, salmonella and campylobacter in the examined freshly slaughtered broiler chicken carcasses samples were 65%, 50%, and 55%, respectively, while the aerobic colony counts ranged from 1.5 × 10 5 to1.1 × 10 6 , with a mean value of 3.2 × 10 5 ± 4.2 × 10 4 cfu/cm 2 , respectively. Meanwhile, the incidence rates of E. coli, salmonella and campylobacter in the examined air chilled broiler chicken carcasses samples were 75%, 35%, and 40%, respectively, and the aerobic colony counts were ranged from 3 × 10 6 to 1.9 × 10 8 , with a mean value of 4.1 × 10 7 ± 1.1 × 10 7 cfu/cm 2 , respectively. From the obtained results, it was concluded that dressed freshly slaughtered and air chilled broiler chicken carcasses could be contaminated with a variety of bacteria which reflected the standard of hygiene under which these carcasses were slaughtered, handled and stored in addition to the probable public health hazards.

Veterinarians started using antibiotics to manage chicken disease in 1950 as animal food additives (Sivagami et al., 2018). However, abusing antibiotic doses without following obligatory withdrawal periods leads to accumulation of

No abstract

Minced meat, sausage and beef-burger are the common meat products at Egyptian markets which were considered as an excellent source of high biological value protein, minerals and, vitamins. Bacterial contaminants have been shown to be present in a wide variety of meat products, for this reason, this study was conducted to evaluate the incidence of spoilage and food borne microbes in minced meat, sausage and beef-burger meat. The results revealed that these meat products are contaminated with a variety of bacteria at different levels. The positive samples for aerobic bacteria, Enterobacteriaceae, E. coli, S. aureus and Salmonella in minced meat samples were 30 (100%), 30 (100%), 22 (73%), 26 (87%) and 0 (0%) respectively while The negative samples were 0 (0%), 0 (0%), 8 (27%), 4 (13%) and 30 (100%) for aerobic bacteria, enterobacteriaceae, E. coli, S. aureus and Salmonella respectively. 3M petrifilm technique for bacteriological evaluation of meat product was used for determination the incidence of foodborn pathogen and spoilage bacteria in the examined samples which is considered a rapid method for inspection the meat products which given realizable results and can interpret the bacteriological quality of traded meat products.