الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
 |  | from | 89 |  |  |
| | | from | 89 | | |
Abstract
Isolated E.coli in examined hamburger, sausage, luncheon and frankfurter samples was recorded as (16,12,8 and 4% O55:K99),(8,8,12 and 4% O111:K58),(8,8,4 and 4%O125:K70) and 8,8,4 and 4% O126:K71) respe A total of 100 random samples of retail meat products represented by hamburger, sausage, luncheon and frankfurter (25 of each) were collected from different retail shops in Alexandria province. All collected samples were bacteriologically examined for isolation and identification of E.coli , Salmonella , Yersinia and CampylobacterThe results we obtained can be summarized as follows 1-E.coliThe results revealed that E.coli was isolated at a ratio 40%, 36%, 28% and 16% of examined samples of hamburger, sausage, luncheon and frankfurter respectively. ctively. 2-SalmonellaThe results revealed that Salmonella was isolated at a ratio of 16%, 8%, 4% and 0% of examined samples of hamburger, sausage, luncheon and frankfurter respectivelyIsolated Salmonella in examined hamburger, sausage, luncheon and frankfurter samples was recorded as (8,4,0 and 0 % Salomnella Typhi), (4,4,4 and 0% Salmonella Enteritidis) and (4,0,0 and 0 Salmonella Paratyphi), respectively-YersiniaThe results revealed that Yersinia was isolated at a ratio of 24%, 20%, 8% and 8% of examined samples of hamburger, sausage, luncheon and frankfurter, respectively4-CampylobacterThe incidence of Campylobacter was at a ratio of 20%, 64%, 8% and 4% of examined samples of hamburger, sausage, luncheon and frankfurter, respectively. Thepublic health significance of isolated E.coli, Salmonella, Yersinia and campylobacter and the possible sources of contamination of meat products with these organisms as well as suggestive hygienic measures to improve the quality of such meat products were discussedA total of 100 random samples of retail meat products represented by hamburger, sausage, luncheon and frankfurter (25 of each) were collected from different retail shops in Alexandria province. All collected samples were bacteriologically examined for isolation and identification of E.coli , Salmonella , Yersinia and Campylobacter. solated E.coli in examined hamburger, sausage, luncheon and frankfurter samples was recorded as (16,12,8 and 4% O55:K99),(8,8,12 and 4% O111:K58),(8,8,4 an The results we obtained can be summarized as followswas isolated at a ratio 40%, 36%, 28% and 16% of examined samples of hamburger, sausage, luncheon and frankfurter respectively. ctively. 2-SalmonellaThe results revealed that Salmonella was isolated at a ratio of 16%, 8%, 4% and 0% of examined samples of hamburger, sausage, luncheon and frankfurter respectivelySalmonella in examined hamburger, sausage, luncheon and frankfurter samples was recorded as (8,4,0 and 0 % Salomnella Typhi), (4,4,4 and 0% Salmonella Enteritidis) and (4,0,0 and 0 Salmonella Paratyphi), respectively3-YersiniaThe results revealed that Yersinia was isolated at a ratio of 24%, 20%, 8% and 8% of examined samples of hamburger, sausage, luncheon and frankfurter, respectively4-CampylobacterThe incidence of Campylobacter was at a ratio of 20%, 64%, 8% and 4% of examined samples of hamburger, sausage, luncheon and frankfurter, respectively. The public health significance of isolated E.coli, Salmonella, Yersinia and campylobacter and the possible sources of contamination of meat products with these organisms as well as suggestive hygienic measures to improve the quality of such meat products were discussed.