A grand total of 120 random samples of ready to eat sandwiches of meat products represented by beef kofta,
beef burger, sausage and liver (30 of each) were collected to be evaluated bacteriologically. Liver samples
showed a significant increase of Aerobic Plate count, total Staphylococcus and staph. aureus count (cfu/g) than
kofta and burger samples, while sausage samples showed an increase than burger samples. In addition, liver
samples showed a significant increase of coliform count (cfu/g) than burger samples. Actually E. coli was
isolated from beef burger, kofta and sausage and liver samples have the same incidence of occurrence 16.7% and
33.3%, respectively. The incidence of Staph. aureus in beef burger, kofta, sausage and liver sandwiches were
14.3%, 19%, 28.6% and 38.1%, respectively. In addition, the incidence of Staph. aureus producing enterotoxins
sea, sab, sec and sed were 33.3%, 16.6%, 16.6% and 8.3%, respectively. Citrobacter diversus, Citrobacter
freundii, Enterobacter aerogenes, Enterobacter cloacae, Klebriella ozaenae, Klebriella pneumonia, Proteus
mirabilis, Proteus vulgaris and Providencia rettgeri were isolated with varying percentages. As conclusion,
ready to eat meat products were contaminated with different types of microorganisms. Liver samples showed the
highest contamination level. |
