الفهرس 
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Abstract
This study was carried out to investigate the contamination of the vacuum packed meat products with pathogenic microorganisms and their microbial toxins (C. perfringens, C.botulinum, and S. aureus), as well as Aflatoxin, Ochratoxin and Zearolenone. A total of 200 random samples of locally manufactured vacuum packaged - meat products as frankfurter , luncheon meats, hot dog, basterma and roast beef (40 of each) belonging to 2 different plants were collected from different supermarkets and transferred to laboratory for examination.
Regarding to the total C.perfringens counts, the results indicated that the vegetative forms of C.perfringens failed to be detected in our examined samples. Meanwhile only spore forms of C.perfringens were detected in the examined vacuum-packed meat products. The total C.perfringens spore counts in the examined samples of frankfurter and hot-dog of plant II were ranged from 3x10-7x10 and 3x10-2x102cfu/g, respectively, while C.perfringens spore counts failed to be detected ( <10 cfu/g) in case of the samles belonging to plant I.
Regarding to the luncheon samples, C.perfringens spore counts of plant I were ranged from lx10 - 8x10 cfu/g, while only one luncheon sample belonging to plant II had a count of 5x10 cfu/g. This study revealed also that C.perfringens spore counts of the examined basterma and roast beef samples belonging to plant I were ranged from 2x10 - 3x102 cfu/g and lx10 - 4x10 cfu/g, respectively, while only one sample of roast beef belonging to plant II had a count of 3x10 cfu/g . While C.perfringens failed to be detected in the examined basterma samples belonging to plant II. The incidence of C.perfringens in the examined frankfurter, hot dog, luncheon, basterma and roast beef samples were 0%, 0% 20%, 20% and 10% for plant I and were 10%, 30%, 5%, 0% and 5% for the same products
of plant II.
On the other hand, this work revealed also that all the positive samples contaminated with C.perfringens were lecithinase positive except one sample of basterma out of four samples was lecithinase negative.
Typing of lecithinase positive strains of C.perfringens isolated from vacuum packed meat products of plant I by intradermal inoculation test of Guinea pig revealed that in general type A and D of lecithinase positive strains of C. perfringens were detected in the examined samples of vacuum packed meat products of plant I, while type B and C failed to be detected in such products. Moreover, 25%, 66.66% and 100% of lecithinase positive’ C.perfringens strains isolated from luncheon, basterma and roast beef, respectively, were identified as type A and 75% and 33.33% of this organism were isolated from vacuum packed luncheon and basterma samples and identified as type D. Similary typing of lecithinase positive strains of C.perfringens isolated from vacuum packed meat products of plant II by intradermal inoculation test of Guina pig revealed that types A, C and D were detected in the examined samples but type B failed to be detected in these samples. The incidence of C. perfringens type A in vacuum-packed frankfurter and roast beef were 100%, while the incidence of C.perfringens type C in vacuum packed hot dog and luncheon samples were 50% and 100%, respectively. Moreover C.perfringens type D was detected in 3 samples of hot dog with a percentage of 50%.
Our results indicated that neither C. botulinum nor their toxins were detected in any of the examined vacuum-packed meat product samples. S.aureus failed to be detected in any of the examined vacuum packed meat product samples. Moreover, S.aureus enterotoxins were not detected in any of the examined vacuum packed meat product samples in this work
by using SET REPLA test.
The results of the present study revealed that the detectable amounts of aflatoxin Bi in the examined vacuum packed frankfurter, hot-dog , luncheon and basterma belonging to plant I were ranged from 0.5x10- 1.5x10; 0.5x10-1x10; 0.4x10-2x10;and0.5x10-3x10, while for plant II they were ranged from 0.5x10-1x10; 0.5x10-1x10; 0.7x10-3x10 and 0.5x10-5x10 p.p.b., respectively. Moreover, the detectable amounts of aflatoxin Bi in the examined vacuum packed roast beef samples belonging to plant I was ranged from 0.3x10-2x10 p.p.b, while only one sample of the same product belonging to plant II had a detectable amount of 0.5x10 p.p.b.
The incidence of aflatoxin in the examined vacuum packaged frankfurter, hot — dog , luncheon, basterma and roast beef samples of plant I were 20%, 20% , 15% , 30% and 15% and for plant II they were 10% , 15% , 10% , 15%, and 5%, respectively.
The detectable amount of ochratoxin A in the examined vacuum-packed luncheon, basterma and roast beef samples belonging to plant 1 were ranged from 0.5x10 - 0.6x10; 0.5x10 - 2.5x10 and 0.8x10 - 1.0x10 p.p.b, respectively; while only one sample of frankfurter had a detectable amount 8 .0 p.p.b. ;and for the samples belonging to plant II it was ranged from 0.6x10 - 1.5x10 p.p.b. in the examined vacuum- packed basterma samples. Ochratoxin A failed to be detected in the examined vacuum packed frankfurter, hot-dog, luncheon and roast-beef samples belonging to plant II.
The incidence of ochratoxin A in the examined vacuum- packed frankfurter, hot dog , luncheon , basterma and roast beef in plant I were 5%, 0% 10% , 30% and 15%, respectively, while for plant II, basterma was the only meat product contaminated with ochratoxin in a percent of 10% . the detectable amount of zearalenone (p.p.m) in the examined vacuum packed hot dog and luncheon samples belonging to plant I were ranged from 3x10-3.5x10 and 2x10-4x10 p.p.m, respectively, while only one sample of frankfurter had detectable amount 3 X 10 p.p.m., moreover, zearalenone failed to be detected in the examined basterma and roast beef samples belonging to plant I.
Regarding to the results recorded in the samples belonging to plant II the detectable amount of zearalenone were ranged from 7x10-1x102 and 0.8x10-1.5x10 p.p.b.for the examined vacuum packed frankfurter and roast beef, while only one sample of both hot dog and luncheon was contaminated with 0.8 X 10 and 6.0 X 10 p.p.b.of zearalenone. Meanwhile, no detectable amount of zearalenone was recorded in the examined basterma samples belonging to plant II.
The incidence of zearalenone in the examined vacuum packed frankfurter , hot dog, luncheon, basterma and roast beef samples of plant I were 5%, 10%, 10%, 0%,and 0% and for plant II they were 20% , 5%, 5%, 0% and 15%, respectively .
Regarding to the total incidence of mycotoxins (aflatoxin, ochratoxin and zearlenone) in the examined vacuum packed meat product samples, the results revealed that aflatoxin was the most prevalent toxin in all kinds of meat products, followed by zearalenone and ochratoxin which was the least frequent. The meat products of plant I were contaminated with mycotoxins more than the others of plant IL The most contaminated vacuum packed meat products with mycotoxins were basterma and frankfurter, followed by roast beef, hot dog
then luncheon samples.
. Vacuum packed basterma samples were highly contaminated with
aflatoxin and ochratoxin 22.5% and 20%, while zearalenone failed to be detected in the same product. Frankfurter and hot dog samples were contaminated with aflatoxin and zearalenone with rare or complete absence of ochratoxin contamination. Moreover, the examined vacuum packed luncheon and roast beef samples were nearly equal in ochratoxin and zearalenone contamination.
This study concluded that vacuum packaged meat products were contaminated with toxigenic stains of C.perfringens and different types of mycotoxins. Therefore, periodical examination of these meat products for counting the anaerobic spore formers and detection of mycotoxins are recommended. On the other hand, the use of vacuum packaging process must be more common in meat product industry due to its inhibitory effect on some important pathogens as S.aureus.