الفهرس 
Review of literatureOnly 14 pages are availabe for public view
 |  | from | 215 |  |  |
| | | from | 215 | | |
Abstract
A total of 100 random samples (25) each of basterma, luncheon, hamburger and sausage were collected from different shops in Giza Governorate and examined bacteriologically for detection of different members of family Enterobacteriaceae, and also detection of the pathogenicity of the isolated strains as well as the use of rapid test for detection of enterotoxin (s) in meat product samples.
The incidence of Enterobacteriaceae in the examined meat products was 48%, 48%, 92% and 88% in basterma, luncheon, hamburger and sausage respectively. With regard to the incidence of different members of family Enterobacteriaceae, the results were as follows.
The incidence of E.coli in bastenna was (16%); in luncheon (16%); in hamburger (32%) and in sausage (52%). While the incidence of kliterohacter cloacae, in basterma was (8%), in luncheon (16%); in hamburger (44%) and in sausage (40%), whereas the incidence of Enterohacter sakazaki in basterma was (4%); in luncheon (4%), in hamburger (8%) and in sausage (12%). .
The incidence of Citrobatcer diversus in basterma was (4%); luncheon (4%); hamburger (4%) and sausage (8%), however the incidence of Citrobacterfreundii was (24%) in basterma, (28%) in luncheon, (80%) in hamburger and (40%) in sausage.
The Klebsiella pneumoniae was isolated only from 1(4%) luncheon sample and did not isolated from the other examined meat products. Also Salmonella typhi was isolated only from 1(4%) sausage sample, and Serratia marcescens was isolated from only 1(4%) hamburger sample, meanwhile, the incidence of Serratia liquejaciens in bastenna was 1(4%), luncheon 2(8%), hamburger 1(4%) and sausage 2(8%).
The Proteus mirahilis was isolated from hamburger and sausage in incidence of 1(4%) and 2(8%) respectively, while Proteus vulgaris was isolated only from 1(4%) sausage sample.
The incidence of Hafnia alvei in bastenna, hamburger and sausage was 20%, 32% and 16% respectively and was not isolated from luncheon.
The serological typing of the isolated E.coli strains revealed that out of 86 E.coli isolated from the examined meat products, 17 strains could be serotyped and belonged to 8 different pathogenic serovars which inculded the following 0 serovars, 020a 020b, 044, 055, 078, 0114, 0124, 0126 and 0128.
These different serotypes were under 3 different pathogenic E.coli categories, enteropathogenic E.coli EPEC Class I and Class II, enterotoxigenic E culi (ETEC) and enteroinvasive E.coli (EIEC).
The incidence of EPEC serovars in basterma was 2(13.33%) of which 1(6.67%) was belonged to EPEC Class 1 and 1(6.67%) Class II; in luncheon 3 (18.75%) of which 2(12.5%) belonged to EPEC Class I and 1(6.25%) belonged to EPEC Class 11. While the incidence in hamburger was 3(17.65%) all of which were belonged to EPEC Class 1 and non of them belonged to EPEC Class 11. While in sausage the incidence was 5(13.16%) of which 4(10.53%) belonged to the EPEC Class I and 1(2.63%) belonged to EPEC Class II. The examination of the other members of family Enterobacteriaceae for their ability to produce enterotoxin (s) revealed that out of 6 strains of Enterobacter cloacae isolated from luncheon, only 1(16.7%) produced both LT and ST. While out of 19 strains of Enterobacter cloacae isolated from sausage, there were 2(10.5%) produced LT. Whereas out of 16 strains of Citrobacter freundii isolated from bastenna there were 2(12.5%) produced ST and 1(6.3%) of the isolated strains produced LT. With respect to Klebsiella pneumoniae, the isolated 2 strains (100%) from luncheon had the ability to produce ST but non of them produced LT.
The public health importances of the isolated strains were discussed with important recommendations.