The present study was designed to determine the microbiological quality and prevalence of foodborne pathogens on retail ostrich meat and edible meat by-products in Egypt. A total of 80 samples of frozen ostrich meat, liver, heart and gizzard (20 of each) from local retail supermarkets in Egypt were collected for bacteriological examination. Aerobic plate counts were recovered from all samples with a mean count of 3.88, 4.38, 4.23 and 4.11 log10 cfu/g for meat, liver, heart, and gizzard samples respectively. Aerobic plate counts showed differences (P <0.01) between meat, liver, heart, and gizzard samples. Anaerobic plate counts were slightly lower than aerobic plate counts of the same frozen samples with a mean numbers of 3.28, 4.02, 3.94, and 3.81 log 10 cfu/g for meat, liver, heart, and gizzard samples respectively. Significant differeces (P <0.01) between meat samples and the others, but not (P > 0.01) among liver, heart, and gizzard samples were observed. The enterobacteriaceae were found in relatively high numbers, nevertheless, they were lower than both aerobic and anaerobic plate counts in the same samples. The log mean numbers of enterobacteriaceae counts were 2.01,2.44,3.84, and 3.06 log 10 cfu/g for meat, liver, heart, and gizzard samples respectively. The evolution of counts of enterobacteriaceae was similar (P > 0.01) for meat, liver, and gizzard samples. On the second axis, Salmonella typhimurium were detected on 5%of both ostrich meat and gizzard, while Salmonella spp. were not isolated from liver and heart samples. E. coli was the most prevalent foodborne pathogenic bacteria investigated, it was detected on 5%, 15% and15% of frozen ostrich meat, liver and gizzard. Moreover, Clostridium perfringens were only isolated from one sample (5%) of frozen ostrich gizzard. Neither Listeria monocytogenes nor Staphylococcus aureus were detected in all frozen ostrich samples. In conclusion, the recovery of foodborne pathogens from the ostrich carcasses indicates that the same considerations must be taken as with other raw foods of animal origin. Temperature abuse, underprocessing and cross-contamination from raw to cooked products can make such foods vehicles for foodborne illness. Proper precautions must be taken in the food processing and food service environment as well as in the home. |
