Evaluation of the microbial quality of some chicken meat products in EL-Gharbia governorate, Egypt.

Abstract

A grand total of randomly hundred samples of poultry meat products (fresh pane, luncheon, burger and popcorn) 25 of each were collected from various supermarkets in different cities at Gharbia Governorate, Egypt for bacteriological examination of aerobic plate count, Staphylococcal, Enterobacteriaceae, Psychrotrophic, Coliform and Yeast and Mold counts (cfu/g) which were 3.6×10 5 ± 1.9×10 5 , 4.2×10 2 ±1.2×10, 1.9×10 3 ± 1.1×10 2 , 1.9×10 3 ± 1×10 2 , 4.3×10 2 ± 1.1×10 and 2.2×10 2 ± 2.1×10 in fresh pane, 2.2×10 5 ± 1.3×10 5 , 3.8×10 2 ± 1.3×10, 2.03×10 3 ± 1.01×10 2 , 3×10 3 ± 2.2×10 2 , 5.2×10 2 ± 1.02×10 2 and 2×10 2 ± 1.6×10 in luncheon, 4.2×10 4 ± 1.2×10 3 , 4.8×10 2 ± 1×10 2 , 1.5×10 2 ± 1.1×10 2 , 1.8×10 2 ± 1.1×10 2 , 3.3×10 2 ± 1.6×10 and 1.06×10 2 ± 0.5 in burger, 3.7×10 4 ± 2.1×10 3 , 3.9×10 3 ± 1.5×10 2 , 2.8×10 2 ± 1.2×10, 3.01×10 2 ± 0.5×10, 2.03×10 2 ± 1.2×10 and 3.3×10 2 ± 1.2×10 in popcorn samples, respectively. Also, the incidence of coagulase positive Staphylococcus aureus isolated from fresh pane, luncheon, burger, and popcorn were 23.17%, 39.70%, 23.07% and 47.14% respectively. Moreover, fifteen isolates of E. coli serotypes were isolated from examined samples represented as E. coli O78 (46.66%), E. coli O124 (13.33%), E. coli O114(13.33%), E coli O128:H2 (6.66%) and E coli O142 (20%). The importance of the isolated microorganism and the recommended requirements to prevent or even minimize contamination of chicken meat product were discussed APC Chicken meatFood borne pathogens

Incidence of some pathogens in beef burger sold in Cairo

“…Also table (1) indicated the incidence of Yersiniaenterocolitica isolated from burger samples as 40%. Our results overlap those obtained by Mousa et al [35], who found that the incidence of Yersinia enterocolitica isolated from meat product samples including beef burger, luncheon, pasterma and sausage were 46, 40, 54 and 34%, respectively. Most common sources for this microorganism could be in factories during preparation of the examined product.…”

“…El-Dosoky et al [32] reported(10%) incidence of Salmonella typhimurium in beef burger. An incidence of 20% and 14% and 5.71% were reported by Edris [34], Mousa et al [35] and Ibrahim et al [36] respectively, which are far less than the incidence observed in the present study in the burger samples. Staphylococcusaureus could cause food poisoning and if it grows in large numbers can leave toxins in the product, which may survive heating.…”