الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
A total of 110 Egyptian processed meat samples, categorized as 60 raw samples (10 every of frozen packaged ground beef, butchers’ ground beef, frozen packaged beef sausage, frozen packaged hamburger, frozen packaged kofta and restaurant kofta) besides 50 cooked samples (10 each of fried beef sausage, beef luncheon, fried hamburger, fried kofta and grilled kofta) purchased from supermarkets, butchers’ shops and restaurants in Mansoura city- Egypt, were subjected for phenotypic and genotypic bacteriological analyses. The former analysis was done at the laboratory of Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Egypt, while the latter works were conducted at the Department of Bacterial Infections, Research Institute for Microbial Diseases, Osaka University, Osaka, Japan. The aerobic mesophiles were found in the tissues of all surveyed raw and cooked samples. Whilst Enterobacteriaceae organisms were detected in 30%–100% of raw processed meat samples, besides 30% every of beef luncheon and fried hamburger, meanwhile it could not be detected in fried beef sausage, fried kofta and grilled kofta samples. Concerning the S. aureus ”coagulase-positive” organisms, equal incidence (80%) of this organism each of butchers’ ground beef, frozen packaged hamburger, frozen packaged kofta and restaurant kofta, while it was detected in 30% and 60% of frozen packaged ground beef and frozen packaged sausage, respectively, in addition to lower prevalence (0–40%) were obtained in cooked processed meat samples. Furthermore, the tissues of raw processed meats exhibited the presence of B. cereus by prevalence of 60–100% while in cooked processed ones were 50–90%. An exclusive presence of salmonellae was obtained in 10% of tested frozen packaged hamburger samples. Finally, E. coli O157:H7 can not be detected in any of investigated raw or cooked processed meat samples. The aforementioned agar plates showed the bacterial populations per every gram of surveyed Egyptian raw and cooked processed meats as 105–2.8×109 with a mean of 1.3×108–8.5×108 and 3×104–8×107 with an average of 4.7×106–2.6×107 aerobic mesophilic organisms; 104–2.6×106 with a mean of 1.3×104–7.8×105 and 5×102–7×103 with an average of 2.8×103–4.1×103 Enterobacteriaceae organisms; 1.6×102–4×105 with a mean of 8.5×102–1.1×105 and 102–1.5×104 with an average of 2.4×102–6.8×103 S. aureus ”coagulase-positive” organisms; besides 6×102–6×105 with a mean of 1.2×104–1.6×105 and 103–1.1×105 with an average of 1.2×104–5.7×104 B. cereus organisms, consecutively. Microbiological risk assessment of tested Egyptian processed meats were compared with the recommended limits. A sum of 104 bacterial strains, isolated from both raw and cooked processed meat samples were phenotypically and genotypically (16S rRNA gene sequencing) identified as 24 Escherichia coli; 12 strains each of Enterobacter hormaechei and Pseudomonas aeruginosa; 10 Enterobacter cloacae; 5 Enterobacter sakazakii; 4 Pseudomonas stutzeri; 3 strains every of Bacillus cereus, Enterobacter aerogenes, Enterococcus faecalis, Enterococcus faecium and Staphylococcus aureus; 2 strains each of Bacillus licheniformis, Bacillus subtilis, Citrobacter freundii, Klebsiella pneumoniae, Pantoea agglomerans, Proteus mirabilis and Shigella spp; besides one strain every of Enterobacter asburiae, Enterobacter ludwigii, Klebsiella oxytoca, Salmonella typhimurium, Serratia marcescens, Staphylococcus epidermidis, Staphylococcus cohnii and Staphylococcus xylosus.