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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
BACTERIAL ASPECT OF COOKED MEAT AND EDIBLE OFFAL AT STREET VENDORS LEVEL
Authors: Shaltout, F.A.a, Amani, M. Salem a; Mahmoud, A.H.b, Abd Elraheem, K.A.
Year: 2013
Keywords: liver head meat, Kofta, Mixed offal, Bacterial aspect.
Journal: BENHA VETERINARY MEDICAL JOURNAL
Volume: 24
Issue: 1
Pages: :320-328
Publisher: faculty of veterinary medicine benha university
Local/International: International
Paper Link: Not Available
Full paper Fahim Aziz El-Dein Mohamed Shaltout_kamal abdelfatah_BACTERIAL ASPECT OF COOKED MEAT AND EDIBLE OFFAL AT STREET VENDORS LEVELabstract_en(1).pdf
Supplementary materials Fahim Aziz El-Dein Mohamed Shaltout_kamal abdelfatah_BACTERIAL ASPECT OF COOKED MEAT AND EDIBLE OFFAL AT STREET VENDORS LEVELabstract_en(1).pdf
Abstract:

One hundred random samples of cooked head meat, liver, kofta and mixed offal (25 of each) were collected from street vendors level in Kalyobia, Giza and Cairo governorates. All collected samples were examined to determine their microbiological profiles. The obtained results indicated that the mean values of APC, Enterobacteriaceae and coliform counts in the examined samples of cooked meat products were 1.4 x 107 0.5 x 107, 1.7 x 104  0.43 x 104 , 3.4 x 105  0.17 x 105 CFU /g, for liver, 1.2 x 107  0.4 x 107, 2.4 x 104  0.52 x 104, 9.6 x 105  0.37 x 105 CFU /g, for mixed offal, 1.5 x 107  0.43 x 107, 1.5 x 107  0.48 x 107, 2.6 x 105  0.5 x 105 CFU /g for kofta, 5.4 x 106 0.33 x 106, 2 x 103  0.58 x 103 , 1.4 x 103  0.44 x 103 CFU /g, for head meat, respectively. The differences associated with the examined samples of cooked meat products were significant (P < 0.05) because of product type. Concerning Salmonella organisms, S. entritidis was isolated from (8%, 12%, 4%) of liver, mixed offal and kofta respectively. In addition, S.typhimurium was isolated from 8% and 4% of the examined samples of liver and kofta, retailed at low level of sanitation, respectively. While, all examined samples of cooked head meat products were free from Salmonellae. Finally, the significance of isolated bacteria in ready- to- eat meat products and possible sources of contamination as well as some recommendations to improve the quality of these products were discussed.

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