Bovine meat and dairy-products are among the important sources for animal-derived protein,
vitamins, and minerals. Meat and dairy products can be contaminated during processing,
distribution, and storage, and can be implicated in the transmission of many foodborne
pathogens world-wide. This study was undertaken to investigate the microbiological status of
some bovine meat products (beef mince, sausage, luncheon, and basterma), and some dairy
products (raw milk, dried milk powder, yoghurt, and kariesh cheese) retailed in the food
markets in in Zagazig city, Egypt. Evaluation of the sanitary status of these products were
done via estimation of total bacterial count (TBC), total psychrophilic count (TPsC),
coliforms count, total Staphylococci count (TSC) and total mold count (TMC). A trial for
improvement of the microbiological status of the beef mince was conducted using acetic and
lactic acids at different concentrations. The achieved results indicated unsatisfactory sanitary
status of the examined products in the present study, in terms of high microbial counts. A
clear and significant reduction for the microbial load was achieved after treatment of the beef
mince with acetic and lactic, particularly at 2%. |
