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Abstract
The present study was conducted on a total of 150 random samples of ground beef, beef burger and luncheon (50 of each) collected from different meat markets and butcher’s shops of different sanitation levels in Alexandria province. The collected samples were examined bacteriological for detection and isolation of Staphylococci and Escherichia coli.
The result revealed that:
1. The incidence of Staphylococci in examined ground beef, beef burger and luncheon meat product samples were 58, 60 and 42%, respectively.
2. The mean value of total Staphylococci count in examined ground beef, beef burger and luncheon meat product samples were 2.9 X 106 ± 7.1 X 104 , 2.3 X 106 ± 4.9 X 104 and 2.5 X 106± 1.14 X 105 ,respectively.
3. The incidence of Staph. aureus in examined ground beef, beef burger and luncheon meat product samples were 28, 36 and 12%, respectively.
4. The incidence of Escherichia coli in examined ground beef, beef burger and luncheon meat product samples were 36, 32 and 6%, respectively.
5. The mean value of Total Escherichia coli count in examined ground beef, beef burger and luncheon meat product samples were 3.06 X 105 ± 9.6 X 104, 3.10X 105 ± 2.9X 104 and 3.0X104 ± 2.6 X 104, respectively.
6. E. coli strains isolated from ground beef (18) could be serologically typed and proved to belong to 6 serotypes O55:K59(B5) 4 strains (22.22%) , O111:K58 (B4) 4 strains (22.22%), O114:K90 (B) 2 strains (11.11%), O119:K69 (B14) 1 strain (5.55%), O125:K70 (B15) 4 strains (22.22%) , O127:K63 (B8) 1 strain (5.55%) and untypable E. coli 2 strains (11.11%), respectively.
7. E. coli strains isolated from beef burger (16) could be serologically typed and proved to belong to (6) serotypes O55:K59(B5) 2 strains (12.5%) , O111:K58 (B4) 1 strain (6.25%), O114:K90 (B) 3 strains (18.75%), O26:K60 (B6) 3strains (18.75%), O125:K70 (B15) 4 strains (25%) , O142:K86 (B) 1 strain (6.25%) and untypable E. coli 2 strains (12.5%), respectively.
8. E. coli strains isolated from Luncheon (3) could be serologically typed and proved to belong to 2 serotypes O55:K59 (B5) 2 strains (66.66%), and O125:K70 (B15) 1 strain (33.34%), respectively.
9. There was a significant difference (P< 0.01) in Staphylococci count /gm between ground beef, beef burger and luncheon meat product samples.
10. There was a significant difference (P< 0.01) in Escherichia coli count /gm of ground beef and beef burger samples with luncheon meat product samples.
The hygienic significance of occurrence of Staphylococci and Escherichia coli in ground beef, beef burger and luncheon meat products and there public health hazard as well as the recommended measures to lower this contamination were discussed.