This study aimed to thraw the light on assessment of some heat processed meat products (Sausage, Pasterma, Luncheon and Kofta) through: Microbial evaluation of (Aerobic bacterial counts, Enterobacteriaceae), isolation and identification of some food poisoning bacteria as (Salmonella, S. aureus and E. coli).
This study was carried-out on a total of 100 random samples of retailed meat represented the street vendored meat products that includes (sausage, pasterma, Lunchean, and kofta ) ( 25 of each) were collected from different supermarkets in Kafr El-Sheikh and Alexandria province. Each sample was kept in a separate sterile plastic bag and transferred in an ice box to the laboratory under complete aseptic conditions with a minimum of delay. All collected samples were examined sensory, chemically and bacteriologically.
our study concluded that, retailed meat of different species has been exposed to microbial contamination from different sources during selling and marketing in butchers shops. The equipment, knives, water, cloths, manure, intestinal contents, bad handling, dirty floors and surfaces used for cutting meat inside butcher's shops act as good sources for retailed meat contamination. The neglection of sanitation, lack of experience and education especially for workers and butchers inside butchers shops are major reasons for contamination of retailed meat. The results achieved revealed that level of contamination was very high family Enterobacteriaceae which are considered to be danger to the public health as E.coli, Salmonellae and staphylococcus species. Therefore, we must pay great attention to the hygienic measures to ensure maximum safety and lowering meat contamination.
Key words: Bacterial Assessment- Street vended - Meat products
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