Screening of some food poisoning bacteria in sausage and hamburger meat.
Microbial investigation of 30 samples of sausage meat and 30 samples of hamburger meat, freshly prepared, were collected randomly from different markets in Alexandria city, to determine the bacteriological status of these products. The average counts/gm of total bacteria, total coliforms and fecal coliform in sausage meat were 1.33 x 10(7), 9.16 x 10(5) and 1.11 x 10(3) respectively, and in hamburger samples were 8.47 x 10(5), 2.63 x 10(3) and 1.35 x 10(3) respectively. Shigella, Escherichia coli, Staphylococcus aureus and Proteus spp were isolated with various percentages, whereas Salmonella spp was isolated from sausage only. The public health importance of the isolated microorganisms are fully discussed.
Abd El Aziz
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Department of Food Hygiene, Animal Health Research Institute, Dokki, Giza.
D003132:Commerce; D004534:Egypt; D004926:Escherichia coli / Q000302:isolation & purification; D005513:Food Inspection; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000382:microbiology*; D006801:Humans; D008460:Meat / Q000382:microbiology*; D010865:Pilot Projects; D011511:Proteus / Q000302:isolation & purification; D012499:Sanitation; D012760:Shigella / Q000302:isolation & purification; D013211:Staphylococcus aureus / Q000302:isolation & purification