الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 87 |  |  |
| | | from | 87 | | |
Abstract
One hundred samples of ready to eat meat (25 each of Kofta, Beef burger, Kabab and Cooked meat) collected from some restaurants located in Zagazig City and were subjected for bacteriological examination.
The results obtained from bacteriological examination summarized as following:
1. Total colony count:
The count was from 3.6x10 /gram to 5x107/gram with 8x10 /gram as an average in examined samples of Kofta.
The average count in examined Beef burger was 7x106/gram with 35x10 /gram as a minimum and 36x10 /gram as a maximum.
In examined Kabab samples the total colony count was ranged from 7x103/gram to 35x10‘/gram with 12x10gram as an average.
In cooked meat the maximum count was 34x106/gram in examined samples, while the minimum count was 5x103/gram its mean was Sx105/ gram.
Bacillus cereus:
The incidence of Bacillus cereus was 52%, 48%,28% and 20% in examined samples of Kofta, Beef burger, Kabab and cooked meat respectively. The average of Bacillus cereus count was 1.4x10 /gram, 8.3x104/ gram, 5.1x101/gram and 2x104/gram in examined samples of Kofta, Beef burger, Kabab and Cooked meat respectively.
3.Staphylococcus aureus:
The incidence of Staphylococcus aureus in examined samples of Kofta, Beef burger, Kabab and Cooked meat were 20%,16%,12% and 8% respectively.
The maximum, minimum and mean count of Staphylococcus aureus q
in examined samples respectively weregx10- , 11)(10 and 9x104/gram for Kofta - 5, 1.5x103 and 8x103/gram for beef burger-gx103, 5x102 and
9x102/gram for Kabab- 5x10 , 3x102 and 7x102/gram for Cooked meat.
4.Streptococcus faecalis:
The incidence of Streptococcus faecalis were 72%,64%,42% and 36% in examined samples of Kofta, Beef burger, Kabab and Cooked meat.
The minimum, maximum and mean count of Streptococcus faecalis respectively in examined samples were:
13x 10, 8x103 and 4x103/gram for Kofta, 5x102, 28x 10 and 1.3x101/ grma for Beef burger, 4x102, 5x103 and 6x102/gram for Kabab and 2x102, 1$x103 and 5x10/gram for Cooked meat. Coliforms count:
The average number of coliforms per gram in examined ready to
eat meat and meat product samples were 1.2x10 , 9x103, 8x102 and 5x102/ gram in Kofta, Beef burger, Kabab and Cooked meat respectively.
6. Isolated enterhacteriaceae microogramisms:
E. coli proved to exist in 42%,36%,16% and 12% in examined ready to eat meat and meat products (Kofta, Beef burger, Kabab and Cooked meat) respectively.
Klebsiella pneumoniae was present in examined samples of Kofta, Beef burger, Kabab and Cooked meat in varying percentages 16%,12%,8% and 8% respectively.
The incidence of klebsiella aerogenes was 20%,16%,8% and 4% in examined ready to eat meat product samples (Kofta, Beef burger, Kabab and Cooked meat) respectively.
Citrobacter freundii exist in 12%,8% and 8% of (Kofta, Beef burger respectively, citrobacter freundii could not be detected in cooked meat.
Enterobacter coloacae was present in 16%,8%,12% and 4% in examined samples of Kofta, Beef burger, Kabab and Cooked meat.
The incidence of Proteus mirabilis was 40%,32%,12% and 4% in examined samples (Kofta, Beef burger, Kabab and Cooked meat, respectively). Proteus vulgaris existed in 44%,24%,16% and 8% of (Kofta, Beef burger, Kabab and Cooked meat) respectively.
Proteus morgani was present in 28%,16%,8% and 4% in examined samples of Kofta, Beef burger, Kabab and Cooked meat respectively.
The public health importance of isolated microorganisms as well as suggested measures for improving the quality of ready to eat meat were discussed.