الفهرس 
introductionOnly 14 pages are availabe for public view
 |  | from | 123 |  |  |
| | | from | 123 | | |
Abstract
One hundred random samples of meat and meat products 25 sample from each of (Brisket , Thigh , luncheon and cooked sausage )were collected from different markets at Menoufia Governorate These samples were examined bacteriologically to determine their quality .
Bacteriological examination of Brisket , Thigh , luncheon and sausage samples revealed that the mean values of Aerobic mesophilic Plate Count (APC) were .52 X 105± 3.27 X 105, 5.47 X 105 ± 2.77 X 105 , 1.35 X 105± 4.94 X 104 and 3.73 X 104 ± 1.09 X 104 , respectively . The mean values of coliforms count (MPN / g.) of examined samples were 8.85 X 102 ± 3.15 X 102 , 4.24 X 102 ± 1.24 X 102 , 6.8 x 103 ± 2.96 X 103 and 9.69 x 102 ± 3.6 X 102, respectively. Moreover, E.coli was isolated in 8%, 16%, 20% and 24% for Brisket, Thigh, Luncheon and Sausage samples, respectively. The incidence of E.coli serovars isolated from Brisket was O111:K58 (B9) EHEC and O124:K72 (B17) EIEC. Serovars isolated from Thigh were O26:K60 (B6) EHEC; O124:K72 (B17) EIEC; O86:K61 (B7)EPEC and some Serovars as UnType. Serovars isolated from Luncheon was O119:K69 (B19) EPEC. Serovars isolated from Sausage was O111:K58 (B9) EHEC
Citrobacter freundii , Citrobacter diversus , Enterobacter aerogens , Enterobacter hafniae, Enterobacter cloacae , Klebsiella.pneumoniae , Klebsiella.ozonae , Serratia liquefaciens and Serratia marsences , could be isolated from examined samples at different percentages.
Salmonellae were isolated from Brisket 3 (12%), Thigh 4 (16%), Luncheon 2 (8%) and Sausage 3 (12%). Salmonella organisms were serologically as Salmonella typhimurium 2(8%) and Salmonella enteritidis 1 (4%) from Brisket, Salmonella typhimurium 1(4%), Salmonella enteritidis 2 (8%) and Salmonella muenster1 (4%) fromThigh , Salmonella typhimurium 1(4%) and Salmonella haifa 1 (4%)from Luncheon and Salmonella typhimurium 2(8%) and Salmonella enteritidis 1 (4%) from Sausage. The mean values of total Staphylococci in the examined Brisket , Thigh , luncheon and sausage samples were 2.1 X 105 ± 1.2 X 105 , 2.12 X 104 ± 6.3 X 103 , 1.297 x 105 ± 4.7 X 104 and 1.79 x 104 ± 7.1 X 103. , respectively. Coagulase + ve S.aureus could be isolated in examined Brisket , Thigh , luncheon and sausage samples in 84.2% , 66.7% ,100% and 94.4%, respectively.
6 strains of S.aureus isolated from examined samples tested for enterotoxin production .The result revealed that the enterotoxins types A and C which were produced by S.aureus in sausage in apercentage 50%.
The public health significance of isolated bacteria and the possible sources of contamination of meat and its products with such serious pathogens as well as some recommendations to control these organisms were discussed.