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Original Article

AJVS. 2014; 41(1): 80-86


Enterobacteriaceae In Beef Products (Luncheon, Pasterma, Frankfurter and Minced meat) from Alexandria Retail Outlets

Noha M. El-Gendy, Hossam A. Ibrahim, Nahla A. Al-Shabasy, and Ibrahim A. Samaha.

Abstract
Email:noha_vet@yahoo.com

ABSTRACT
This study aimed to determinie the presence of Enterobacteriaceae in beef products as luncheon, pasterma , frankfurter and minced meat as these microbes are considered as major cause of foodborne illness.
This study was carried-out on a total of 100 samples of beef products of retailed meat represented by luncheon, pasterma , frankfurter and minced meat (25 of each) were collected from different retail outlets. 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 bacteriologically examined for isolation and identification of Enterobacteriaceae.
Our study concluded that,the most important bacteria that isolated from minced meat includes E. coli (44 %), Enterobacter spp. Especially Enterobacter aerogenes (12 %), Enterobacter intermedium (4) and Enterobacter gergoviae (4 %), Citrobacter spp. that includes Citrobacter amalonaticus (4 %), Citrobacter diversus (4 %) and Citrobacter freundii (4 %), serratia spp especially Serratia marcescens 8 %), Serratia ficaria (8 %), Serratia fonticola (12 %), Serratia liquefaciens (4 %) and Serratia rubidaea (8 %), Edwardsiella spp. especially Edwardsiella ictalori (8 %) and Edwardsiella hoshinae (12 %), Povidencia spp. (8 %) especially Providencia alcalifciens (4 %), Klebsiella pneumoniae especially Subsp. Ozanae (4 %) and Proteus spp. especially Proteus mirabilis (12 and 16 %).
The most important bacteria that isolated from luncheon includes E. coli (32 %), Enterobacter spp. Especially enterobacter aerogenes (8 %), enterobacter intermedium (4 %) and Enterobacter gergoviae (8 %), Citrobacter spp. that includes Citrobacter amalonaticus (12 %), Citrobacter diversus (4 %) and Citrobacter freundii (16 %), Serratia spp. especially Serratia marcescens (8 %), Serratia ficaria (12 %), Serratia fonticola (4 %), Srratia liquefaciens (4 %) and Serratia rubidaea (8 %), Edwardsiella spp. especially Edwardsiella ictalori (8 %) and Edwardsiella hoshinae (16%) ,providencia spp. especially providencia alcalifciens (4 %), Klebsiella pneumoniae especially subsp. Ozanae (12 %) and Proteus spp. especially Poteus mirabilis (20%).
Also,the most important bacteria that isolated from pasterma includes E. coli (40 %), Enterobacter spp. Especially Enterobacter aerogenes (8 %), Enterobacter intermedium (4 %) and Enterobacter gergoviae (12 %), Citrobacter spp. that includes Citrobacter amalonaticus (4 %), Citrobacter diversus (12 %) and Citrobacter freundii (4 %), Serratia spp. especially Srratia marcescens (4 %), Serratia ficaria (8 %), Serratia fonticola (4 %), Serratia liquefaciens (4 %) and Serratia rubidaea (8 %), Edwardsiella spp. especially Edwardsiella ictalori (12 %) and Edwardsiella hoshinae (8 %), providencia spp. especially providencia alcalifciens (8 %), Klebsiella pneumoniae especially subsp. Ozanae (8 %) and Proteus spp. especially Pot

Key words: Key Words:Family Enterobacteriaceae especially Escherichia coli,Salmonellae and Yersinia enterocolitica in some beef products as luncheon,pasterma,frankfurter and minced meat.


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