Microbiological Profile of Some Meat Products in Menofia Markets

Salem, Amani; Shawky, Nahla A.; Abo-Hussein, Lamiaa

doi:10.21608/bvmj.2018.28963

Cited by 5 publications

(4 citation statements)

References 8 publications

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“…Microbiological quality of 38 samples of minced meat, 27 samples of kebabs and 35 samples of fresh grilled sausages for the presence of Escherichia coli and Escherichia coli was determined in a number of less than 10 CFU / g. (Varga et al, 2012). The results of our study are in agreement with the results of researchers who examined the microbiological safety of fresh meat, burgers and sausages (Belhaj et al 2018;Salem et al, 2018;Bouzid et al, 2015;Yang et al, 2012;Direkel et al, 2010). The initial number of bacteria in minced meat and meat preparations is very important for the further course of microbiological processes that occur during storage, manipulation or futher processing and the preraration of the same.…”

Section: Resultssupporting

confidence: 92%

Microbiological Quality of Minced Meat and Meat Preparations

Kalabá

Ilić́

Golić́

2021

VJRS

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Microbiological examination of food is one of the most important control processes in food production and trade. In that way, we provide safe food on market, but also the consumption of foods and the prevention of diseases that can be transmitted by food contaminated with microorganisms. The aim of this study was to examine the microbiological status of minced meat and meat preparations in the period from years 2014 to 2020. Microbiological examinations included Salmonella spp., Escherichia coli and the total number of aerobic mesophilic bacteria. ISO standard were used to isolate microorganisms (BAS EN ISO 6579-1, BAS ISO 16649-2, BAS EN ISO 4833- 1). A total of 9,942 samples of minced meat and meat preparations (kebabs, burgers, grilled sausages) were tested. It was determined that 10.66% of the samples did not meet the microbial criteria. The most commonly isolated pathogens were Escherichia coli in 11.60% and Salmonella spp. in 1.93% samples. The higher number of aerobic mesophilic bacteria (86.65% of samples) indicates bad hygiene and a potential rapid spoilage of the product.

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Section: Resultssupporting

confidence: 92%

Microbiological Quality of Minced Meat and Meat Preparations

Kalabá

Ilić́

Golić́

2021

VJRS

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“…Results recorded in table (4) showed the minimum, maximum and mean value of mould count in examined minced meat, sausage and beef burger samples, which were 2×10 2 , 2×10 3 and 6×10 2 cfu/g, respectively in minced meat samples, 300, 3×10 3 and 1×10 3 cfu/g respectively in sausage samples and 2×10 3 and 8×10 2 cfu/g respectively in beef burger samples. On the other hand, higher results recorded by Salem et al, (2018), andAyten K. et al, (2014). The presence of mould in meat product samples may be because of improper storage causing this foods stuff to become humid therefore supporting the growth of these fungi.…”

Section: -Samplementioning

confidence: 75%

Rapid Assessment of Spoilage and Food Poisoning Microbes in Common Meat Products

Manaa¹,

Mahran²,

Ahmed

et al. 2022

Suez Canal Veterinary Medical Journal. SCVMJ

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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.

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“…In Egypt, smoked fish is a popular type of fish product made mainly from imported raw material of frozen herring fish (Salem, 2004;Elgazzaret al, 2005). However, fish are highly susceptible to spoilage after catching, so various methods of processing and preservation have been developed over time to retard the spoilage of fish (Hossain et al, 2012).…”

Section: Dnamentioning

confidence: 99%

Assessment of Bacterial Population and Enterotoxins Profile of Smoked Fish

Elazzazy et al.

2023

Egypt. J. of Aquatic Biolo. and Fish.

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Microbiological Profile of Some Meat Products in Menofia Markets

Cited by 5 publications

References 8 publications

Microbiological Quality of Minced Meat and Meat Preparations

Microbiological Quality of Minced Meat and Meat Preparations

Rapid Assessment of Spoilage and Food Poisoning Microbes in Common Meat Products

Assessment of Bacterial Population and Enterotoxins Profile of Smoked Fish

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