الفهرس 
Pathogenic Microorganisms in Meat and Meat ProductsOnly 14 pages are availabe for public view
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Abstract
This study aimed to : Evaluate the microbial load, pathogenic bacterial count as well as chemical analysis of Sausage, Minced Meat, Burger, Luncheon and Kofta produced by three factories and sold in supermarkets in Mansoura city. The obtained results could be summarized as follows : I. Minced Meat : I. 1. Microbiological Analyses : a)Total bacterial count in samples ranged from 0.67x104 to 226.7x104. b)One sample (No. 14) was not in agreement with those reported by (EOS, 2005b). c)Total fungi count ranged from 0.13x102 to 6.7x102.I.2. Chemical Analyses : a)The samples were collected from El-Mansoura markets for three months. b)All collected minced meat samples were in accordance with (EOS, 2005). II. Burger : II.1. Microbiological Analyses : a)Total bacterial counts of burger ranged from 0.46x105 to 276.0x105. b)Three (20%) samples were in agreement with those reported by (EOS, 2005), while others (15) samples were not in agreement. II.2. Chemical Analyses : a)The obtained results showed that the moisture content of collected burger from samples were ranged from 56.58 to 59.9 except for the collected sample A3 being 50.09%. b)The same trend was observed in sample B and C. Generally, all obtained moisture values did not surpass 60% and obtained data were in accordance with (EOS, 2005). III. Kofta : III. 1. Microbiological analyses : a)Total bacterial count of samples ranged from 0.76x105 to 286.7x105. b)3 (25%) samples were in agreement with values of Egyptian standards (ES, 2005d). III.2. Chemical Analyses : a)Moisture values were ranged from 54.83 to 56.99% in (A) samples, 54.83 to 55.93% in (B) samples and reached to 57.78% in (C) samples. b)Crude protein content ranged from 29.11 and 32.64% in all collected kofta samples. IV. Luncheon: IV.1. Microbiological analysis : a)The values of total bacterial counts in examined luncheon samples ranged from 3.6 x 104 to 222.0x104 cfu/g. b)Most samples showed exceeding for the maximum limit (105). c)The total fungal counts ranged from 0.31x102 to 240x102. IV.2. Chemical Analyses : a)The moisture content was up to 58.0%. b)The highest ash content being 6.72 in luncheon sample B4 and the lowest value represented in sample B1 being 5.11%. c)pH values of collected luncheon samples are around 5.94 to 6.62, these obtained values of pH are due to the addition of curing agents within luncheon processing such as acidifiers, organic substances. V. Sausage : V.1. Microbiological Analyses : a)Total bacterial counts in sausage samples ranged from 0.13x105 to 221.0x105 cfu/g. V.2. Chemical Analyses : a)The moisture values ranged from 53.62 to 56.75% in all sausage samples. b)The percentage of protein ranged from 20.96 to 33.19%.