Prevalence of E.coli and staphylococcus aureus in meat and chicken Meals

Helal, Doaa; Edris, Abobaker; Nasseif, Marionet; Elrais, Amina

doi:10.21608/bvmj.2020.43697.1270

Prevalence of E.coli and staphylococcus aureus in meat and chicken Meals

Document Type : Original Article

Authors

¹ Department of Nutrition, Benha University Hospital

² Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University

³ 3 Food Hygiene Department, Animal Health Research Institute, Benha Lab

10.21608/bvmj.2020.43697.1270

Abstract

This study was conducted on 100 random samples of cooked chicken and beef meat meals (50 of each) with 125 gm weight of each sample .The cooked chicken meat samples were represented by cooked breast and thigh (25samples of each) and 50 samples of cooked meat meals were collected from a governmental hospital in Kaloubia governorate To determine the bacterial content of the beef and chicken meals.
The results of bacteriological examination for cooked chicken and meat meals recorded as 1 (4%) E.coli from cooked chicken breast samples,where 3 (12%)isolates E.coli from cooked chicken thigh samples, while 2 (4%)isolates from cooked meat .where serologically identified as O111:H4; O114: H21 from cooked chicken breast (one from each type). In addition, 3(50%) were isolated from cooked chicken thigh represented by 2 (33.3%) O26 and one (16.7%) O114:H21 .Moreover, 1(16.7%) O127:H6 E.coli from cooked meat.
Also, the study revealed that 6(6%) isolates of S. aureus were isolated from examined chicken and meat samples represented by 2(8%) from cooked chicken breast, 3(12%) from cooked chicken thigh and 1(2%) from cooked meat.

Keywords

Main Subjects