الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 135 |  |  |
| | | from | 135 | | |
Abstract
Food borne bacterial pathogen is a group of microorganisms which can contaminate food and enter into VBNC state which may be advantageous for bacteria, but poses a risk to human health. It appears that VBNC pathogens are not generally able to initiate disease, but their virulence is retained and infection can be initiated following their resuscitation. So, it should be focused by investigators and Government regulators involved in the public health. The aim of the work is to study the most incriminated VBNC Gram positive food borne bacteria in meat product samples to stand upon the high risk fatality rate of human infection. A total of 170 collected meat product samples from different supermarkets in Zagazig city, Sharkia Government including minced meat (50), beef burger (20), beef kofta (20), chicken meat (20), chicken luncheon (20), beef luncheon (15) and sausage (25) were included and analyzed in this study. The obtained results showed the incidence of Staphylococcal species in meat product samples was 100% (170 out of 170). All isolates were mannitol fermenters producing yellow colored colonies onto MSA, produced black colonies surrounded with halo clear zone on baired parker agar and they were β-haemolytic onto sheep blood agar media. Moreover, S. aureus were coagulase and catalase test positive. The recorded results revealed that the wide range of S. aureus count was ranged between 2x102 - 6.1x104 CFU/g while the mean counts of S. aureus were ranged between 1.01×104 - 3.08×104 CFU/g in meat product samples.
The incidence of C. perfringens recovered from all meat product samples was 27.64% (47 out of 170). All C. perfringens isolates were Gram positive short plumb bacilli, growth occur on reinforced clostridial medium with rounded, whitish, raised and none spreading with entire edges colonies and on neomycin sulphate sheep blood agar showed double zones of haemolysis. All isolates of C. perfringens were catalase negative. C. perfringens was isolated from minced meat.