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Original Article

AJVS. 2014; 42(1): 83-89

Microbiological Criteria of Some Meat Products

Mohamed M. Mousa, Abbas A. Ahmed, Samar Y. El-Shamy.


A total of two hundred of meat product samples ( Beef burger, Luncheon, Pasterma and Sausage) were collected randomly from different retail shops at Alexandria province and examined for their microbiological criteria. All the examined samples found to be contaminated with different types of microorganisms with the mean values of the following counts; total aerobic bacterial counts were (8.20×102, 6.29×102, 5.40×102 and 8.28×102) respectively; total Psychotrophic bacterial count were (5.57×102, 4.96×102, 5.83×102 and 7.64×102) respectively; total Enterobactericeae count were (5.27×102, 4.65×102, 3.74×102 and 7.47×102) respectively; total Coliforms count were (2.92×102, 3.50×102, 4.19×102 and 7.64×102) respectively and at last total Mold and Yeast count were (0.47×102, 1.21×102, 1.22×102 and 1.00×102) respectively. As well as isolation and identification of some pathogenic bacteria ( Staphylococcus aureus, Salmonella spp and Yersinia enterocolitica ). The incidence of identified Staphylococcus aureus was (68%, 80%, 60% and 88%), respectively and the incidence of identified Salmonella spp was (20%, 26%, 6% and 40%), respectively, while the incidence of identified Yersinia enterocolitica was (46%, 40%, 54% and 34%), respectively.

Key words: Microbiological Criteria, Meat products, Salmonella spp., Staphylococcus aureus and Yersinia enterocolitica.

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