The microbiological quality of meat usually affected with the length of transport and the time of waiting, in addition to further
growth and multiplication of the organisms during bad storage until be used by the consumers. Anaerobic bacteria such as
Clostridium perfringens constitute an important group of the microorganisms which are responsible for many public health hazards
as well as spoilage which may occur in such products.
A grand total of 100 random samples of raw and cooked beef and chicken which were collected from the university student hostel
(25 for each) and these samples were examined for evaluation of Clostridium perfringens in beef and chicken before and after cooking
and the result revealed that Clostridium perfringens was isolated from these samples in a percentage of 15% (15 from 100) represented
by 24% for raw chicken samples, 12% for cooked chicken samples, 16% for raw beef samples and8% for cooked beef samples
.Also, the incidence of lecithinase +ve strains were 60% (9 from 15) represented by 66.66% for raw chicken samples, 66.66% for
cooked chicken samples, 50%for raw beef samples and 50% for cooked beef samples.
All lecithinase +v e strains of Clostridium perfringens which isolated from the examined samples were typed as Clostridium perfringens
type A, while type B, C and D failed to be detected in all examined samples. The sources of contamination and public health
hazard of this isolated microorganism, the suggestive hygienic measures to improve the quality of meat meals and methods of prevention
of contamination of these meals were discussed. |
