Bacterial evaluation of vacuum packaged meat products

Document Type : Original Article

Authors

1 Food Control Dept., Fac. Vet. Med., Benha Univ.

2 Animal health research institute, Doki, Giza

3 Home Economics Department., Fac. Specific education., Kafr Elshiekh Univ.

4 microbiology department., Elborg medical lab.

Abstract

The purpose of this study to evaluate the microbiological quality of vacuum packaged meat product samples (luncheonsausage)
collected from different markets in Qalyobia governorate (30 of each). The obtained results indicated that the
mean values of APC, anaerobic plate count and Enterobacteriacea counts was 2.1xl06±1.5xl06, 1.5xl07±3.5xl06& 1.7xl04±3.9xl03 cfu/g for sausage and 2.9xl05±2.6xl04, 2.4xl05±2.5xl04& 2xl05±2xl04 cfu/g for luncheon, respectively.
Isolation and identification of some food poisoning bacteria were carried out. Salmonella, Staphylococci, and Clostridium
perfringens were isolated and identified and the incidence was 10 %,6.6% and 33.3 % for sausage and 3.3, 10%&43.3 %
for luncheon, respectively. Contamination of food by handlers is the most common cause of the presence of
microorganisms which indicate a bad hygienic measure applied through different stages of food preparation, handling
and serving

Keywords

Benha Veterinary Medical Journal
Volume 31, Issue 2
December 2016
Pages 189-195

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