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Eid, H., El-Tarabili, R., Elfouly, S. (2021). Preliminary Investigation of Bacillus Species in Meat and Meat Products. Suez Canal Veterinary Medical Journal. SCVMJ, 26(2), 365-375. doi: 10.21608/scvmj.2021.217923
Hamza Eid; Reham El-Tarabili; Sabreen Elfouly. "Preliminary Investigation of Bacillus Species in Meat and Meat Products". Suez Canal Veterinary Medical Journal. SCVMJ, 26, 2, 2021, 365-375. doi: 10.21608/scvmj.2021.217923
Eid, H., El-Tarabili, R., Elfouly, S. (2021). 'Preliminary Investigation of Bacillus Species in Meat and Meat Products', Suez Canal Veterinary Medical Journal. SCVMJ, 26(2), pp. 365-375. doi: 10.21608/scvmj.2021.217923
Eid, H., El-Tarabili, R., Elfouly, S. Preliminary Investigation of Bacillus Species in Meat and Meat Products. Suez Canal Veterinary Medical Journal. SCVMJ, 2021; 26(2): 365-375. doi: 10.21608/scvmj.2021.217923

Preliminary Investigation of Bacillus Species in Meat and Meat Products

Article 9, Volume 26, Issue 2, December 2021, Page 365-375  XML
Document Type: Original Article
DOI: 10.21608/scvmj.2021.217923
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Authors
Hamza Eid1; Reham El-Tarabili* 1; Sabreen Elfouly2
1Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt
2Safe Life Company
Abstract
Microbial hazards seem to be the biggest food safety concern. The contamination of meat products with microbial hazards made them unsafe for human consumption and is considered global health. This study was conducted to determine the safety of some meat products in which one hundred and forty samples of processed meat product represented by sausage, minced meat, luncheon, beef meat, and liver that were randomly collected from different supermarkets and shops at Portsaid Egypt to evaluate the occurrence of Bacillus cereus group and Bacillus subtilis microorganisms as a biological hazard.The results revealed that (48) samples (34.2%) positive reactions to B. cereus groups which include(32) B. cereus(22.8%), 7 B. mycoids(5%) and 9 B. thuringiensis(6.4%)) and (11) samples (7.8 %) positive reaction to B. subtilis and with mean values of 1.65x104±1.01x104, 1.23x104±1.13x104, 1.96x104±6.79x103, 1.95x104±1.03x104 and 0.89x104±0.49x104 (cfu/g) of B.cereus in the evaluated samples, respectively. The results detect the presence of microbial hazards in meat products is unavoidable.
Keywords
B. cereus; B. subtilis; meat products; microbial hazards
Main Subjects
Bacteriology, Immunology and Mycology
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