Rapid Assessment of Spoilage and Food Poisoning Microbes in Common Meat Products

Manaa, Omnia; Mahran, Asmaa; Ahmed, Ali; Helal, Ihab; Shaheen, Heba

doi:10.21608/scvmj.2022.271375

Rapid Assessment of Spoilage and Food Poisoning Microbes in Common Meat Products

Document Type : Original Article

Authors

¹ Free veterinarian

² Dept. of Food Hygiene, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt

³ Dept. of Food Hygiene, Animal Health Research Institute, Port-Said Branch, A.R.C., Egypt

10.21608/scvmj.2022.271375

Abstract

Minced meat, sausage, and beef burger are the common meat products at Egyptian markets which were considered as an excellent source of high biological value protein, minerals, and, vitamins. Bacterial contaminants have been shown to be present in a wide variety of meat products, for this reason, this study was conducted to evaluate the incidence of spoilage and food-borne microbes in minced meat, sausage, and beef-burger meat. The results revealed that these meat products are contaminated with a variety of bacteria at different levels. The positive samples for aerobic bacteria, Enterobacteriaceae, E. coli, S. aureus, and Salmonella in minced meat samples were 30 (100%), 30 (100%), 22 (73%), 26 (87%) and 0 (0%) respectively while The negative samples were 0 (0%), 0 (0%), 8 (27%), 4 (13%) and 30 (100%) for aerobic bacteria, Enterobacteriaceae, E. coli, S. aureus, and Salmonella respectively. 3M Petri film technique for bacteriological evaluation of meat products was used to determine the incidence of foodborne pathogen and spoilage bacteria in the examined samples which are considered a rapid method for inspection of the meat products which gives realizable results and can interpret the bacteriological quality of traded meat products.

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