Document Type : Original Article
Authors
1
Food Hygiene and Control, Dept, Fac. Of Vet. Med.,Benha.Univ.
2
Central Laboratory, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
3
Microbiology Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
4
Milk Hygiene and Technology, Department of Food Control, Faculty of Veterinary Medicine, Zagazig University, Sharkia Governorate, Zagazig City, 44511, Egypt
5
Educational Veterinary Hospital (Meat Hygiene and Technology), Faculty of Veterinary Medicine, Mansoura University, Egypt
Abstract
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 worldwide. 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%.
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