Prof. Mohamed Ahmed Mohamed Hassan :: Publications:

A grand total of 80 random samples of cooked beef and chicken meat (40 of each) represented by boiled beef (20), fried beef (20), boiled chicken meat (20) and fried chicken meat (20)sample weight 100gram from a governmental hospital at various times in Kalyobia governorate, Egypt were collected for microbiological examination. The average values of APC, Enterobacteriaceae, coliform and staphylococcal counts were 5.07x104  1.12x104, 7.48x104 1.29x104, 5.67x103 0.87x103 and 3.27x103  0.46x103 cfu/g for boiled beef meat ,8.31x1032.05x103, 3.95x1030.62x103, 2.01x1030.33x103 and 9.58x1032.08x103cfu/g for fried beef meat, 9.64x1042.25x102., 2.21x1040.38x104 , 1.06x1040.17x104 and 4.42x1030.75x104 cfu/g for boiled chicken meat and 7.18x1041.44x104, 8.73x1031.96x103, 6.40x1031.23x103 and 2.10x1030.32x103 cfu/g for fried chicken meat. Moreover, the incidence of serologically identified E. coli as Enteropathogenic E. coli (E. coli O1:H7, E. coli O78 and E. coli O114: H21), Enterotoxogenic E. coli (E. coli O125:H18) Enteroheamorrhagic E. coli (E. coli O26:H11 and E. coli O111:H4) and Enteroinvasive E. coli (E. coli O124). The public health importance of the isolated microorganisms and the recommended points were discussed.