Bacteriological studies on some food borne bacteria isolated from Chicken meat and meat products in Kaliobia Governorate

Abstract

A total of 125 random samples of fresh chicken, meat beef and beef meat products viz: minced meat, beef burger and sausage (25 for each), were collected from different shops in Benha city. The bacteriological examination of the samples indicated the isolation of food-borne pathogens from 79 positive samples (63.2%) where, 113 isolates of food-borne pathogens were recovered from these samples, includes E. coli (46.9%), Salmonellae (17.7%) and S. aureus (35.4%). They were isolated from minced meat samples (28.3%) followed by sausage, chicken meat, beef meat and beef burger samples with an incidence of 21.2%, 19.4%, 18.6%, and12.4%, respectively. E. coli strains (53) were isolated mostly from minced meat samples (13 = 24.5%) followed by sausage (12 = 22.6%), beef meat (11 = o 20.8%), chicken meat (10 = 18.9%) and beef burger samples (7 = of 13.2%). Different serotypes of E. coli (O55:H7, O78, O111:H4, O26:H11, O119:H4, O125:H18 beside 10 untyped strains) were recorded. All E. coli strains are sensitive to enrofloxacin, cefotaxime, gentamycin and norfloxacin. Salmonella strains (20) were isolated from minced meat (7 = 35%), sausage and chicken meat (4 = 20.0% for each one), beef meat (3 = 15%) and beef burger samples (2=10%).Three serotypes of Salmonellae were isolated as S. Typhimurium (10 = 50%), S. Enteritidis (8 = 40%) and S. Typhi (2 = 10%) were recorded. The isolated Salmonella strains were highly sensitive to gentamycin, norfloxacin, enrofloxacin, ciprofloxacin and cefotaxime. S. aureus strains (40) were isolated from minced meat (12 = 30%), sausage and chicken meat (8 = 20% for each one), beef meat (7 = 17.5%) and beef burger (5 = 12.5%). All isolated strains were coagulase positive S. aureus. 6 strains out of 10 randomly examined S. aureus strains (60.0%) were enterotoxigenic and classified according to type of toxin into (3A, 1B, 1C, 1A&C). Moreover, the isolated S. aureus was highly sensitive to norfloxacin, enrofloxacin, gentamycin and ciprofloxacin.

Multiplex Polymerase Chain Reaction for Detection of Toxin Genes of Bacillus cereus Group Isolated from Meat and Chicken Products

“…The incidence of B. cereus was 20% in the examined meat luncheon samples. In the same way, previous studies in Egypt [53,57] are consistent with our reported results (20%). Despite, much higher percentages (26.7, 44 and 35%) of B. cereus which were previously reported in Egypt [52,58,59, respectively], lower B. cereus incidence (16%) was recorded in South Egypt by Hamouda [60].…”

“…In the current study, B. cereus meat isolates were recovered with a percentage of 19.23%. In Egypt, higher percentages of 43% [53] were previously reported. The recovery percent of B. cereus isolates was 25% in beef burger, which is lower when compared with the reported percentages of 43.3% [52] and 36.67 [53] in Egypt, 34% [54] in China, 31.25% [55] In Iran and 30% [56] in beef products in Egypt.…”

“…Our results revealed that nhe and ces gene (100%, each) were the most frequently detected enterotoxin genes of B. cereus. In [53,70,71]. But slightly lower percentages of nhe gene was recorded previously [46] (89.7%) and [57] (50%) in minced meat samples.…”

Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against Salmonella typhimurium

“…The rising pattern of multi-resistance in S. typhimurium resulted from the misuse and overuse of antibiotics [ 62 , 63 ]. The current findings are comparable to those obtained by Abd El Tawab et al [ 64 ], who demonstrated that S. typhimurium was highly susceptible to gentamycin (85%) and ciprofloxacin (80%), but resistant to erythromycin (40%). Similarly, Gebremedhin et al [ 65 ] discovered that all tested S. typhimurium were highly sensitive to cefotaxime (85%), gentamycin (80%), amikacin (75%), and ciprofloxacin (60%).…”

Short Communication: Molecular study of bacteria isolated from meat and chicken frozen from Misan Governorate market in Iraq

“…As shown in Table 1, this investigation found bacteria in every type of meat sampled, but imported meats were more contaminated than local meats. This may be due to the lengthy storage period, exposure to thawing and freezing during preservation or the spread of bacteria in meat, finally contamination of used tools, and lack of attention to personal hygiene of workers (Abd El Tawab et al 2015). Hassanein et al (2020) in their study compared imported and local frozen meat were their findings reveal that all of the samples examined, whether they were chilled or frozen, are unfit for human consumption because of poor hygiene.…”