Bacteriological Quality of Sausage Sold in Great Cairo Area

Abstract

Twenty sausage samples were randomly collected from food shops super microbiologically investigated for the presence of some pathogenic microorganisms including Escherichia coli 0157:H7, Salmonella typhimurium, detected in 70% of the examined samples with an average counts of 4.2x10Escherichia coli 0157:H7, Salmonella typhimurium examined samples, with an average counts of 20x10 pathogenic bacteria including 22 isolates Yersinia enterocolitica, and 10 isolates identified following the biochemical identification tests. Only 47 (71%) out of the tested 66 isolates were confirmed as pathogenic species using Hi identification kits and latex test kits. The obtained results indicated that these foods may pose a source of infection to the consumer. Measures to control the quality of the raw material, environmental and hygienic conditions during preparation and handling should be taken.