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Abstract
A total of 100 samples of meat products .20 from each of Frankfurter, kheshta, luncheon, Hotdog and Sausage. Were collected randomly from different supermarkets and retailing shops in Alexandria governorate where they examined microbiologically.
The result revealed that:
1. The mean value of Total bacterial count, Enterobacteriaceae count, Coliform count,
Enterococci count, Staphylococci count and Mould and yeast count in Frankfurter
samples were: 3.94 x 105± 3.04 x 104, 2.83 x 103 ± 5.57 x 102, 5.60 x 102 ± 1.25 x
102, 6.70 x 102 ± 1.55 x 102, 5.60 x 102 ± 7.0 x 10, 2.14 x 103 ± 1.4 x 102 cfu/g.
samples respectively.
2. The mean value of total bacterial count, Enterobacteriaceae count, Coliform count,
Enterococci count, Staphylococci count and Mould and yeast count in Hotdog
samples were: 5.51 x 105±3.10 x 104, 7.17 x 103 ± 6.67 x 102’ 6.20 x 102 ± 1.15 x
102, 6.90 x 102 ± 9.8 x 10, 6.10 x 102 ± 8.9 x 10,2.37 x 103 ± 4.2 x 102cfu/g. samples
respectively.
3. The mean value of total bacterial count, Enterobacteriaceae count, Coliform count,
’ • Enterococci count, Staphylococci count and Mould and yeast count in Luncheons
samples were: 9.24 x 104 ± 7.99 x 103, 3.08 x 103 ± 2.05 x 102’ 4.80 x 102 ± 1.16 x 102, 4.90 x 102 ± 1.20 x 102, 4.00 x 102 ± 7.1 x 10, 1.18 x 103 ± 5.3 x 102cfu/g. samples respectively.
4. The mean value of Total bacterial count, Enterobacteriaceae count, Coliform count,
Enterococci count, Staphylococci count and Mould and yeast count in Sausages
samples were: 4.98 x 106 ± 2.66 x 105, 2.47 x 104 ± 4.49 x 103, 5.07 x 103 ± 5.10 x
102’ 2.8G x 103 ± 5.35 x 102, 2.8 x 103 ± 7.5 x 102, 5.93 x 103 ± 2.6 x 102cfu/g.
samples respectively.
5. The mean value of total bacterial count, Enterobacteriaceae count, Coliform count,
Enterococci count, Staphylococci count and Mould and yeast count in Kheshta
samples were: l.Olx 106±1.56 x 10S,7.02 x 103 ± 7.67 x 102’ 6.60 x 102 ± 2.15 x 102,
7.20 X102 ± 1.16 X102,1.99 x 103 ± 6.2 x 102, 4.12 x 103 ± 8.4 x 102cfu/g. samples
respectively.
6. There was a significant variation in TBC/g. of Sausages with Luncheon, while in
(Hotdog, Frankfurter and Kheshta) show an insignificant variation in TBC/g. with
others.
7. There were significant variations in Enterobacteriaceae count/g. of samples of
sausage with Luncheon and Frankfurter while Hotdog and Kheshta show an
insignificant variation.
8. The Coliform count significantly (P>0.05) between Sausages samples with Kheshta,
Frankfurter, Hotdog and Luncheon.
9. The difference of the means of Enlerococci count/g. between Sausages samples with
other Luncheon samples were significant, while with Frankfurter, Hotdog and
Kheshta show insignificant different than other group.
10. There was a significant difference (P<0,05) in Staphylococci aureus counts/g.of
Sausages and Kheshta, samples with Hotdog, Frankfurter and Luncheon samples.
11. There were significant differences of the means between mould and yeast count of
Sausages and Kheshta with Frankfurter, Hotdog, and Luncheon.
The hygienic significance of different microbial count in each meat product, as well as the recommended measures to lower this contamination was discussed.