A total of one hundred random samples of meat products included sixty samples of ready to cook meat products resembled by kobiba-shami, Sambousak and Rice kofta (20 of each) and fourty samples of ready to eat meat products resembled as Alexandrian sausage and Shish kofta (20 of each) were collected from different shops, supermarkets and street vendors in different localities each sample subjected to bacteriological examination for presence of B. cereus.
The results revealed that the highest incidence of B. cereus, was showed in kobiba shami (60%) followed by rice kofta (50%), sambousak and shish kofta (45% of each) finally Alexandrian sausage which had the lowest incidence of B. cereus (40%) in the examined samples. Effect of cooking methods on irradiated and artificially inoculated processed raw minced meat showed that roasting decrease the count of B. cereus from 4 x 106 to < 102 / g with reduction percentage of 99.999% while frying decrease the count to 2 x 102 /g with reduction percentage 99.995% and grilling decrease count to 8 x 102 / g with reduction percentage 99.980%. Source of contamination, public health importance of B. cereus and the sanitary measures for improving meat products were discussed. |
