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Abstract
Summary :One hundred and fifty samples of beef burger, minced meat, and luncheon (each 50 samples) and 70 samples of raw and cooked kofta (each 35 samples) were collected from different supermarkets in Assiut city and four restaurants in Assiut Governorate. The samples were examined organoleptically, physico-chemically and bacteriologically.
1- Organoleptic examination:
The results of the organoleptic examination of beef burger samples were as the following: 44% of the samples were desirable in color, 82% of the samples were desirable in comminution, 98% of the samples were desirable in forming and 86% of the samples were desirable in binding.
The Organoleptic examination of minced meat samples showed that :98% of the samples were desirable in colour. All samples were desirable in Comminution while 92% of the samples were of desirable odour and all samples had desirable packing.
The Organoleptic examination of luncheon samples showed that 84% from the total samples were desirable in colour. All the examined samples had desirable stuffing and 96% of the samples had desirable binding.
All the samples of raw kofta had desirable colour, comminution, forming and binding.
All samples of cooked kofta had desirable odour, but all samples gave undesirable cooking loss, and 66% of the samples had desirable forming.
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2- Chemical analysis:
The mean values of the pH in beef burger and minced meat were 6.1, while the pH values of luncheon, raw kofta and cooked kofta were 6.2, 6 and 5.8 respectively.
The mean value of the NaCl% of beef burger, minced meat, luncheon, raw kofta, and cooked kofta were 1.2%, 0.9%, 1.2%, 1.2%, and 1.7% respectively.
The mean values of fat% in beef burger, minced meat, luncheon, raw kofta and cooked kofta were 18%, 17.5%, 19%, 12.4% and 18.6% respectively.
The mean values of cholesterol levels in beef burger, minced meat, luncheon, raw kofta and cooked kofta were 76.7 mg/100g, 66mg/100g, 95mg/100g, 69mg/100g, and 79.5 mg/100g respectively.
Nitrite was not detected in the examined beef burger, minced meat or luncheon samples.
3- Microbiological examination:
The mean values of the APC in beef burger, minced meat, luncheon, raw kofta, and cooked kofta were 3x107, 1.7x107, 4x107, 2.7x106, and 2.5x105 CFU/g respectively.
The mean values of the Enterobacteriacaea count were 3x104, 5.8x103, <10, 2x104, and 1.5x102 CFU/g for the aforementioned products respectively.
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The coliforms count in beef burger and minced meat ranged from <3 to >1100 while the count in all luncheon samples was <3. In raw and cooked kofta the coliforms count ranged from 21 to >1100 and <3 to 90 CFU/g respectively.
The fecal coliforms counts in beef burger, minced meat and raw kofta ranged from <3 to >1100 CFU/g while in luncheon and cooked kofta was <3 CFU/g.
The E.coli counts in beef burger, minced meat and raw kofta were ranged from <3 to 5x 102, <3 to 6x102, and <3 to 2x102 CFU/g respectively. But in luncheon and cooked kofta were <3 CFU/g.
The mean values of the mould counts in the beef burger, minced meat , raw Kofta, luncheon and cooked kofta were 6.2x103, 2x102, 9.5x103, 1.1x104, and 1x102 CFU/g respectively, and the mean value of yeast counts were 1.3x105, 3x104, 5x105, 1.8x104, and 5.4x102 respectively.
Salmonellae organisms were isolated from beef burger (4%) and minced meat (6%) respectively, Salmonellae organisms failed to detect from the remaining product samples.
Listeria monocytogenes was isolated from beef burger (6%) and minced meat (6%) but it didn’t isolate from other products.
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Regarding the isolation E.coli O157:H7, the results showed that 6% and 5.7% from the total samples of minced meat and raw Kofta were positive respectively. All samples if the other products the pathogen was not detected..
Experimental part:-
The effect of Nigella sativa seeds and its alcoholic extract on E.coli O157:H7 inoculated in frozen minced meat was studied. The obtained results indicated that the alcoholic extract of it had better antimicrobial effect when compared with using the seeds.
Summary
One hundred and fifty samples of beef burger, minced meat, and luncheon (each 50 samples) and 70 samples of raw and cooked kofta (each 35 samples) were collected from different supermarkets in Assiut city and four restaurants in Assiut Governorate. The samples were examined organoleptically, physico-chemically and bacteriologically.
1- Organoleptic examination:
The results of the organoleptic examination of beef burger samples were as the following: 44% of the samples were desirable in color, 82% of the samples were desirable in comminution, 98% of the samples were desirable in forming and 86% of the samples were desirable in binding.
The Organoleptic examination of minced meat samples showed that :98% of the samples were desirable in colour. All samples were desirable in Comminution while 92% of the samples were of desirable odour and all samples had desirable packing.
The Organoleptic examination of luncheon samples showed that 84% from the total samples were desirable in colour. All the examined samples had desirable stuffing and 96% of the samples had desirable binding.
All the samples of raw kofta had desirable colour, comminution, forming and binding.
All samples of cooked kofta had desirable odour, but all samples gave undesirable cooking loss, and 66% of the samples had desirable forming.
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2- Chemical analysis:
The mean values of the pH in beef burger and minced meat were 6.1, while the pH values of luncheon, raw kofta and cooked kofta were 6.2, 6 and 5.8 respectively.
The mean value of the NaCl% of beef burger, minced meat, luncheon, raw kofta, and cooked kofta were 1.2%, 0.9%, 1.2%, 1.2%, and 1.7% respectively.
The mean values of fat% in beef burger, minced meat, luncheon, raw kofta and cooked kofta were 18%, 17.5%, 19%, 12.4% and 18.6% respectively.
The mean values of cholesterol levels in beef burger, minced meat, luncheon, raw kofta and cooked kofta were 76.7 mg/100g, 66mg/100g, 95mg/100g, 69mg/100g, and 79.5 mg/100g respectively.
Nitrite was not detected in the examined beef burger, minced meat or luncheon samples.
3- Microbiological examination:
The mean values of the APC in beef burger, minced meat, luncheon, raw kofta, and cooked kofta were 3x107, 1.7x107, 4x107, 2.7x106, and 2.5x105 CFU/g respectively.
The mean values of the Enterobacteriacaea count were 3x104, 5.8x103, <10, 2x104, and 1.5x102 CFU/g for the aforementioned products respectively.
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The coliforms count in beef burger and minced meat ranged from <3 to >1100 while the count in all luncheon samples was <3. In raw and cooked kofta the coliforms count ranged from 21 to >1100 and <3 to 90 CFU/g respectively.
The fecal coliforms counts in beef burger, minced meat and raw kofta ranged from <3 to >1100 CFU/g while in luncheon and cooked kofta was <3 CFU/g.
The E.coli counts in beef burger, minced meat and raw kofta were ranged from <3 to 5x 102, <3 to 6x102, and <3 to 2x102 CFU/g respectively. But in luncheon and cooked kofta were <3 CFU/g.
The mean values of the mould counts in the beef burger, minced meat , raw Kofta, luncheon and cooked kofta were 6.2x103, 2x102, 9.5x103, 1.1x104, and 1x102 CFU/g respectively, and the mean value of yeast counts were 1.3x105, 3x104, 5x105, 1.8x104, and 5.4x102 respectively.
Salmonellae organisms were isolated from beef burger (4%) and minced meat (6%) respectively, Salmonellae organisms failed to detect from the remaining product samples.
Listeria monocytogenes was isolated from beef burger (6%) and minced meat (6%) but it didn’t isolate from other products.
−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Summary
Regarding the isolation E.coli O157:H7, the results showed that 6% and 5.7% from the total samples of minced meat and raw Kofta were positive respectively. All samples if the other products the pathogen was not detected..
Experimental part:-
The effect of Nigella sativa seeds and its alcoholic extract on E.coli O157:H7 inoculated in frozen minced meat was studied. The obtained results indicated that the alcoholic extract of it had better antimicrobial effect when compared with using the seeds.