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Abstract
Summary
The present investigation was designed to study the microbiological quality of 150 samples comprised three traditional meat products namely kabab, kofta and shawerma (25 raw and 25 ready-to-eat of each) which were collected from different restraints in Assiut.
Regarding the microbiological status of the examined raw kabab, kofta and shawerma, the mean values of aerobic plate, psychrotropic, Enterobactriaceae, mould and yeast counts/g were 2x106, 2 x 105, 7 x102, 1x 102 and 3 x 104 CFU/ g in kabab; 2 x107, 3 x 106, 6 x 104, 7 x 10 and 4 x102 in kofta; 3 x 107, 2 x 107, 6 x 105, 1 x102 and 1 x 105 is shawerma, respectively.
As for coliforms, all the examined raw samples were contaminated with such organisms in levels varied from 3 to > 103 MPN/g.
Members of Enterobacteriaceae recovered from the examined raw kabab, kofta and shawerma were Citrobacter diversus 34.6 % , C . freundii 21.3 % , Edwardisella tarda 5.3 % , Enterobacter aerogenes 22.6 % , Enterobacter cloacae 16 % , E. coli 50.6 % , Kelbsiella oxytoca 124 % , K. pneumoniae 10.6 % , Leminorella spp. 8 % , Morganella morganii 14.6 % , Proteus spp. 42.7 % , Providencia spp. 64 % , Salmonella spp. 22.6 % , Shigella spp. 4 % and Yersinea pseudotuberculosis 1.3 %.
The bacteriological analysis of ready – to – eat ( RTE ) samples cleared that the mean values of aerobic plate, B. cereus and S. aureus counts /g of examined RTE kabab, kofta and shawerma were 4 x 102, 6 x 102 and 1 x 102 CFU /g in kabab; 3 x 105, 6 x 102 and 1 x 103 CFU/g in kofta and 2 x 102, 9 x 102 and 2 x 103 CFU / g in shawerma, respectively.
As for coliforsms, 36 % of the examined RTE samples were contaminated with coliforsms in levels varied from 3 to > 103 MPN/g.
Salmonella spp. and coagulase-postive S. aureus were recovered from 5.3 and 16% of examined RTE samples, respectively.
In a trial to study the effect of some spices and herbs materials on some spoilage and food poisoning microorganisms, the 1st trial was conducted to estimate the minimum inhibitory concentrations ( MICs ) and minimal lethal concentrations ( MLCs ) of garlic juice ; onion juice , alcoholic extract, aqueous and total oil of Barka seeds; total oil and alcoholic extract of fenugreek; alcoholic extract of termis and alcoholic and aqueous extracts of coriander.
The alcoholic extract of Barka seeds was the most effective against the tested microorganisms, where the MICs were 50, 250, 126, 63 and 63 mg/ml for E. coli O157: H7, S. typhimurium, Staph. aureus, Proteus spp. and Pseudomonas aeurginosa, respectively. The corresponding values of MLCs were 31.3 , 31.3 , 31. 3 , 1. 25 and 31.3 mg / ml, respectively.
The 2nd trial was conducted to estimate the effect of the alcoholic extract of Barka seeds on the attachment and detachment of S. typhimurium on meat in comparison with that of lactic acid . It was observed that lactic acid (2%) had a potent antimicrobial effect against S. typhimurium on meat and its antibacterial effect continued during storage of treated meat at 4ºC for 48h. The application of alcoholic extract of Barka seeds resulted in immediate antibacterial effect against Salmonella on meat but its effect diminished during storage of meat at 4ºC.
The public health significance of the isolated microorganisms was discussed and the suggestive measures to protect the consumer and produce high quality meat products were outlined