The aim of this study is to estimate the presence of some food poisoning bacteria in smoked and cured meat products. This study was carried-out on a total of 120 samples of smoked and cured meat products. That includes (Smoked frankfurter, pasterma. Smoked Turkish meat and Oriental sausage) (30 samples of each) were randomly collected from supermarkets in different localities at Alexandria governorate. The total weight of each sample was about 500 gm. The samples were transferred Aseptically with a minimum of delay to the laboratory in an icebox for further examination to ensure that the samples were apparently fit for human consumption.
The results indicated that, the higher level of Aerobic bacterial count observed in smoked frankfurter that was 7.35 X 10 6 followed by oriental sausage that was 1.20 X 10 6 and in pasterma was 1.18 X 10 6 and the lower MAC observed in smoked Turkish meat that was 0.59 X 10 6 cfu/g, respectively.
Also, the higher level of psychrotrophic bacterial counts observed in smoked frankfurter that was 7.66 X 10 8 followed by smoked Turkish meat that was 0.55 X 10. while, the Enterobacteriaceae counts showed that, the higher level of enterobacteriaeceae counts observed in pasterma that was 2.46 X 10 4 followed by smoked frankfurter that was 1.62 X 10 4 .
The higher level of E. coli counts observed in pasterma that was 8.29 X 10 4 followed by smoked Turkish meat that was 3.58 X 10 4 cfu/g.
In smoked frankfurter the higher incidences of E. coli observed in serotypes of EHEC 2 (6.67 %), EPEC 2 (6.67 %), O113 that was 2 (6.67),. While, in pasterma the higher incidences of E. coli observed in serotypes of O113 that was 6 (20 %), O124 that was 3 (10 %), O125 that was 3 (10 %). While,in smoked Turkish meat observed in serotypes of ETEC 1 (3.33 %), O113 that was 2 (6.67 %). While, the higher incidences of E. coli serotypes in Oriental sausage observed in serotypes of O56 that was 6 (20 %), O113 that was 3 (10 %).
The higher level of Salmonella serotypes observed in pasterma were S. Enter 5 (16.67 %), S. Tsavi 4 (13.33 %), S. Haifa 3 (10 %), S. Ingind 3 (10 %) and S. Ingan 2(6.67 %). While, its level in smoked turkish meat the higher serotypes observed in S. Haifa 4 (13.33 %), S. Tsavi 4 (13.33 %), S. Enter 3 (10 %), S. Typhi 3 (10 %) and S. Ingind 3 (10 %).
The higher level of S. aureus counts observed in smoked frankfurter that was 7.83 X 10 4 followed by pasterma that was 1.24 X 10 4. While, in pasterma were S. epidermidis 6 (20 %), S. homini 4 (13.33 %) . While, in Smoked frankfurter it was in S. aureus 3 (10 %), S. epidermidis 3 (10 %) and in S. and in Oriental sausage in S. aureus 3 (10 %), S. epidermidis 2 (6.67 %). While, in smoked Turkish meat , the higher Stap. Serotypes were S. aureus that was 4 (13.33 %).
The higher level of Enterococci serotypes observd in Smoked frankfurter it was in Ent. Facium 7 (23.33 %), Ent. Faecal 6 (20 %), while, in Pasterma were E. facium 5 (16.67 %) and En. Faaecal 8 (26.66 %). While, in smoked Turkish meat , the higher Enterococci serotype is the Ent. Faecal 6 (20 %) and Ent. Facium 2 (6.66%)
Our results concluded that, through the examined samples of cured meat and meat products as smoked frankfurter, pasterma, smoked Turkish meat and oriental sausage give an idea about sanity measures given during all the steps of processing and production of such products and which to be said that it is of high number of total microbial count present it is of poor sanitary conditions. Thus, to improve the quality of meat and meat products and to prevent consumers from doing ill, control programs to reduce diseases in beef production farms and production of disease-free primary herds by regular vaccination and correct treatment to avoid pathogens and antibiotic resistant pathogens by using nature constituents and feed additives.
Key words: Food posoning bacteria - smoked - cured - meat products
|
