Document Type : Original Article
Authors
Food Hygiene Department, Faculty of Veterinary Medicine. Beni-Suef University, Beni-Suef, 62511, Egypt
Abstract
In an attempt to monitor the levels of bacterial contamination during different stages of beef carcass
preparation at Beni-Suef abattoir, Egypt, 20 beef carcasses were examined. Each carcass was
represented by swabs from the abdomen, neck, shoulder, thigh and thorax, collected after dehiding, after
evisceration and after complete preparation. Each swab was examined for the total mesophilic,
psychrophilic and staphylococcal counts, MPN of coliforms, fecal coliforms and E. coli. The mesophilic
counts in the examined swabs of abdomen, neck, shoulder, thigh and thorax after dehiding were 3×106,
3×106, 5×106, 7×105, 3×106, while after evisceration, they changed to 2×107, 5×106, 4×106, 5×105, 2×106
CFU/cm2, respectively. Moreover, they accounted for 5×105, 5×106, 7×106, 2×105, 5×106 CFU/cm2 after
preparation, respectively. The staphylococcal counts in the examined swabs were 7×102, 7×102, 8×102,
7×102, 8×102 after dehiding, 6×102, 9×102, 6×102, 6×102, 4×102 CFU/cm2 after evisceration,
respectively. While, they were 4×102, 9×102, 10×102, 6×102, 3×102 CFU/cm2 after preparation,
respectively. As regard to coliforms (MPN) in the examined swabs after dehiding, they were 2×10,
4×102, 2×102, 4×102, 2×102, while 9, 3×102, 1×102, 3×102, 1×102 after evisceration, and <3, 3×102,
8×10, 2×10, 3×10 m.os./cm2 after preparation, respectively. The sources of contamination with the
determined bacteria were discussed throughout the study
Keywords
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