- 期刊
- OpenAccess
The Incidence of Enterobacteriaceae Causing Food Poisoning in Some Meat Products
並列摘要
A total of seventy five samples of meat products, 25 of each of kofta, sausage, and shawerma were collected from different supermarkets and shops in Giza governorate, Egypt to be examined bacteriologically to determine its sanitary quality. The current study was done at April to July 2009. The mean aerobic plate count values were 28.4×10^5, 24.3×10^4 and 7×10^5 CFU/g, respectively. Enterobacteriaceae count was 10.14×10^5, 5×10^4 and 37.8×10^4 CFU/g, respectively While the Coliforms (MPN) count was 7×10^2, 3×10^2 and 4.59×10^2 CFU/g, respectively. Escherichia coli, Salmonella spp, Klebsiella spp and Proteus spp were isolated from 7(28%), 0(0%), 4(16%) and 2(8%); 3(12%), 2(8%), 1(4%) and 2 (8%); 5 (20%), 1(4%), 3(12) and 2(8%) of kofta, sausage and shawerma samples respectively. Further, Citrobacter spp was isolated from 1(4%) of shawerma samples. 80% of Escherichia coli isolates were enteropathogenic (O_(166), O_(78), O_(126), O_(55), O_(26), O(20), O_(25) : K_(11), O_(119), O_(125) : K_(70), O_(146), O_(126)) while 20% were untypable. Salmonella Buntantan was isolated from 8% of sausage samples while Salmonella Kentucky was isolated from 4% of shawerma samples.
延伸閱讀
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