الفهرس 
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Abstract
Atotal of 255 samples of ready-to-eat meat and poultry products (beef luncheon, chicken luncheon and basterma) 85 of each were collected randomly from different supermarkets at Munofia, Cairo and Fayoum governorates.
Aerobic plate count (APC), anaerobic count, coliform count and isolation and identification of some aerobic and anaerobic enterotoxigenic strains of E. coli, Y. enterocolitica, Salmonella, Shigella„. aureus, B.
cereus and C. petfringens were carried out.
It was found that APC of examined samples ranged from 4.7x104 to 2.1x105 with a mean value of 1.1x105 ± 5.5x103 for meat luncheon, from 3.9x104 to 2.2x105 with a mean value of 1.1x105 ± 5.2x103 for chicken luncheon and from 1.1x104 to 7.2x105 with a mean value of 5.2x104 ±
9.7x103.
While, the anaerobic count of the same examined samples ranged from 1.9x10 to 8.9x102 with a mean value of 1.7x102 + 1.2x10, from 1.6x10 to 2.0x102 with a mean value of 1.0x102 ± 5.1 and from 4.6x10 to 3.2x102 with a mean value of 1.5x102 ± 7.9.
The obtained results revealed that coliform count ranged from 2.1x10 to 5.6x102 with mean value 2.6x102 ± 1.9x10 for meat luncheon from 3.2x10 to 5.9x102 with mean value 2 .9x102 ±2.1x10 for chicken luncheon and from 2.0x10 to 4.2x102 with mean value 1.7x102 ± 1.7x10 for
basterma.
Some strains of E. coli could be identified which were: 0128:K67, 055:K59, 0119:K69, 0126:K71, 0142:K86, 044 and 0114, while some
other could not be identified.
The heat labile enterotoxin producing E. coli from tested strains
isolated from tested samples consisted 88% by using PCR technique.
Y. enterocohtica biotypes were identified and consisted 74%, 78.6%
and 88.9% from the positive tested samples of meat luncheon, chicken luncheon and bastenna, respectively.
Neither Salmonella nor Shigella could be isolated in any of the tested samples.
S. aureus was detected in 19 (22.3%), 22 (25.9%) and 19 (22.3%) of examined beef luncheon, chicken luncheon and bastenna, respectively, and the coagulase positive could be detected in 10 (52.6%), 9 (40.9%) and 1
(5.3%) in positive samples containing S. aureus of meat luncheon, chicken luncheon and basterma, respectively.
While, the strains have bath coagulase and NDAse consisted 9
(47.3%), 5 (22.7) and 0 (0%) in beef luncheon, chicken luncheon and bastenna, respectively.
B.cereus could be detected in 52 (61.1%), 36 (42.3%) and 44 (51.7%) in beef luncheon, chicken luncheon and bastenna, respectively. The count of B. cereus ranged from 1.2x103 to 6.1x105 with mean value 9.4x104 f 1.8x104 in beef luncheon, 1.0x103 to 1.7x105 with mean value 1.2x104 ± 4.1x103 in chicken luncheon and from 5x102 to 5.9x103 with mean value 2.6x103 1.7x102 in examined bast enna samples.
The incidence of typical H. cereus strains was discussed and consisted of 20.45% of the total examined samples.
C.petfringens could be isolated from 18 (21.2%), 5 (5.9%) and 11
(12.9%) for examined samples of beef luncheon, chicken luncheon and bastenna, respectively.
Typing of C. perfringens type A, which is the clostridial food poisoning, was obtained and recorded.
The present study appeared how enterotoxigenic aerobic and anaerobic bacteria is clearly varied and distributed in all different meat and
poultry ready-to-eat products.
The importance of isolated enterotoxigenic bacteria as well as suggested hygienic measures to improve the quality and safety of such type
of ready-to-eat food were discussed.