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Original Article

AJVS. 2015; 46(1): 146-154

Microbial Profile of Fresh Beef Meat

Mohamed M. Mousa, Mohamed M. Rizk, Eglal A. Makled.

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This study aimed to determinae the counts and incidences of some more indicator microorganisms and isolation of pathogenic ones. Also, total mesophilic bacterial counts, total psychrophilic bacterial counts, total enterobactereacae count, total coliforms count, total mould and yeast count as well as identification of some isolated mould.

The samples used in this work have been obtained from the side surface of 100 random samples (50 samples from forequarter and from hindquarter) of beef meat that were collected from different abattoirs and butchers 's shops at Al-Boheira Province. The weight of each samples was about 100 gm

This study concluded that, the beef carcasses is undergo contamination with different microorganisms that includes aerobic bacteria, Psychrotrophic bacteria, coliform bacteria and mould and yeast that constituted a great hazards to human, the main source of contamination of beef carcasses with these bacteria and fungi is fecal matter during slaughtering and evisceration and application of good sanitary measures during slaughtering and evisceration with frequent investigation and examination microbial agents on beef carcasses.

Key words: bacterial counts, mould counts, frish beef meat

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American Journal of Preventive Medicine and Public Health


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