A total of 125 random samples of fresh chicken, meat beef and beef meat products viz: minced meat,
beef burger and sausage (25 for each), were collected from different shops in Benha city. The
bacteriological examination of the samples indicated the isolation of food- borne pathogens from 79
positive samples (63.2%) where, 113 isolates of food-borne pathogens were recovered from these
samples, includes E. coli (46.9%), Salmonellae (17.7%) and S. aureus (35.4%). They were isolated from
minced meat samples (28.3%) followed by sausage, chicken meat, beef meat and beef burger samples
with an incidence of 21.2%, 19.4%, 18.6%, and12.4%, respectively. E. coli strains (53) were isolated
mostly from minced meat samples (13 = 24.5%) followed by sausage (12 = 22.6%), beef meat (11 = o
20.8%), chicken meat (10 = 18.9%) and beef burger samples (7 = of 13.2%). Different serotypes of E.
coli (O55:H7, O78, O111:H4, O26:H11, O119:H4, O125:H18 beside 10 untyped strains) were recorded. All E.
coli strains are sensitive to enrofloxacin, cefotaxime, gentamycin and norfloxacin. Salmonella strains
(20) were isolated from minced meat (7 = 35%), sausage and chicken meat (4 = 20.0% for each one),
beef meat (3 = 15%) and beef burger samples (2=10%).Three serotypes of Salmonellae were isolated as
S. Typhimurium (10 = 50%), S. Enteritidis (8 = 40%) and S. Typhi (2 = 10%) were recorded. The isolated
Salmonella strains were highly sensitive to gentamycin, norfloxacin, enrofloxacin, ciprofloxacin and
cefotaxime. S. aureus strains (40) were isolated from minced meat (12 = 30%), sausage and chicken
meat (8 = 20% for each one), beef meat (7 = 17.5%) and beef burger (5 = 12.5%). All isolated strains
were coagulase positive S. aureus. 6 strains out of 10 randomly examined S. aureus strains (60.0%) were
enterotoxigenic and classified according to type of toxin into (3A, 1B, 1C, 1A&C). Moreover, the
isolated S. aureus was highly sensitive to norfloxacin, enrofloxacin, gentamycin and ciprofloxacin |
