The effect of different disinfectants against some food poisoning bacteria at abattoir level

Abstract

Ninety random samples of fresh beef were collected from cattle carcasses slaughtered at 3 different abattoirs at Menoufia governorate (30 of each) in 2018. The sampling site was represented by neck region (chuck) of each carcass. The obtained results revealed the efficacy of five different disinfectants against some food poisoning bacteria including E. coli O26: H11, S. Typhimurium and Klebsiella pneumonia which were isolated and serotyped at abattoir level. In vitro infected samples (3.0×10 6 /cm 2) were examined under the effect of different concentrations of disinfections within contact time 120 minutes. Disinfectant A at concentration 1% was effective against 100% of E. coli O26: H11 and Klebsiella pneumoniae, while concentration 1.5% of disinfectant A was required for elimination of S. Typhimurium, followed by B, C, D and E disinfectants, respectively. On the other hand, D and E disinfectants even in 2% concentration and contact time 120 minutes reduced 99% of the infection.