الفهرس 
الملخص العربى
SALMONELLAOnly 14 pages are availabe for public view
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Abstract
Recovery of salmonellae and Escherichia coli from a
total number of 100 random samples of different types of packed meat products was evaluated. The collected samples
were 30 from each beefburger and sausage and 40 from minced
meat samples, respectively.
Out of the analysed 100 samples, salmonellae were detect¬ed only in 6(6%), 5 isolates from beefburger and only one
strain from sausage samples, while they could not be recovered
from the examined minced meat samples. The isolated salmonella
serotypes were two strains of S.typhimurium and three strains
.
of S.typhi detected in examined beefburger samples, while
the’ only S.paratyphi A strain was recovered from sausage
samples.
Regarding the isolation of E.coli, they were detected
in only 14 samples, 2 strains from beefburger, 5 from sausage
and 7 from examined minced meat samples, where their incidence
was 6.67%, 16.67% and 17.50% of the examined samples, respect-
ively.
The isolated E.coli strains were identified serologically
into eight strains as E.coli biovar I and 4 strains as biovar
II. The serotyped strains revealed 6 different serovars.
The i den t i fie dE. col i s t r a ins rev e ale d ,5 d i f fer e n t se r 0 -
0128 : K67(B12), °86: K61 (B7), and °126: K7 (B16). The serovar only in beefburger, while four
the examined sausage samples, 0111 : K58 (B4), °128: K67 (B12), °26: K60 (B6) and °126: K7 (B16). from the examined minced meat samples, seven serovars
were found, two strains from each of 0111 : K58 (B4), °86: K61 (B7) and 0126: K7 (B16) and only one strain of °26: K60 (B6).
vars namely, 035 : K59 (B5),
026 : K60 (B6), ° 111 : K 58 (B4)
°35 : K59 (B5) was detected
serovars were recovered from
Sources of contamination, precautions during preparation and manufacturing and public heal th hazards for the presence of salmonella and E. coli in such examined meat products were discussed.