Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

This experiment was conducted on a total of three hundred random samples of meat products include (100 luncheon beef, 100 fresh sausage and 100 frozen minced meat samples); collected from different supermarkets at Qalyubia Governorate; transferred directly to the laboratory under strict hygienic conditions; for the detection, isolation and identification of salmonellae bacteriologically. Salmonellae were detected in 5.3 % of the examined meat product samples. The percentage of Salmonellae in luncheon meat, fresh sausage and frozen minced meat was 0 %, 10 % and 6 % respectively. The isolated salmonella serovars from fresh sausage were S. typhi (4 %), S. typhimurium (4%) and S. enteritidis (2%). The isolated salmonellae in frozen minced meat were S. typhi (2%) and S. typhimurium (4%). The current results indicated that the fresh sausage and frozen packed minced meat might represent a source for Salmonella as a foodborne disease for human being.