THE MICROBIOLOGICAL STUDY OF MINCED MEAT IN SOME MARKETS IN ALEXANDRIA WITH REFERENCE TO ESCHERICHIA COLI O157 H: 7

Authors

  • Aiada Daw Mohamed Department of Laboratory, Medical Technology College, Bani Waleed University, Libya

DOI:

https://doi.org/10.29121/granthaalayah.v5.i9.2017.2194

Keywords:

Microbiological Quality, Ground Meat, APC, TCC, E. coli O157:H7

Abstract [English]

This cross sectional study was carried out during a four months period from December, 2012 to March, 2013. A total of 140 fresh and frozen ground beef samples were purchased from local butchers and supermarkets in Alexandria. Each of the ground beef sample was analyzed for its microbiological quality (Aerobic plate count, total coliform count and E. coli count) as well as for the presence of E. coli O157:H7. Out of the 140 studied ground meat samples, 75(53.6%) proved to be unsatisfactory according to the three tested parameters. None out of 140 examined ground meat samples showed E. coli O157:H7.

Downloads

Download data is not yet available.

References

Rao VA, Thulasi G, Ruban SW, “Meat quality characteristics of non-descript buffalos as affected by age and sex,” World Applied Science Journal, 2009,1058-65.

Magnus P. Meat Composition. Food Science and Technology, 4th edition. Gohumunary Pub: London; 1981. p. 108- 215.

Rombouts FM, Nout R. Food Microbiology and Hygiene. Encyclopedia of Human Biology Academic Press; 1994. P. 661-5.

Forest DC, Harold DA, Judge BA, Robert EA. Different Types of Meat and Meat product consumed by Nigerian. Principle of meat science. Pub. WA. Freeman and Co. pop., 1985; P4-178.

Lawrie RA. The preservation effect of smoke on meat. Meat Science Pergaman Press Inc. Maxwell House Fair view park –Elmford: New York; 1984. P. 49-52.

Clarence SY, Obinna CN, Shalom NC. Assessment of bacteriological quality of ready to eat food (Meat pie) in Benin City Metropolis, Nigeria. Afr J Microb Res. 2009; 3(6): 390-5.

Ahmed AM, Ismail TH. Improvement of the quality and shelf-life of minced beef mixed with soy protein by Sage (Saliva officinal is) .African Journal of Food Science. 2010; 4(6): 330 -4.

Adak GK, Meakins SM, Yip H, Lopman BA, O'Brien SJ. Disease risks from foods, England and Wales, 1996–2000. Emerging Infectious Diseases, 2005 March [cited 2009 August 18]. Available from http://www.cdc.gov/ncidod/EID/vol11no03/04-0191.htm. DOI: https://doi.org/10.3201/eid1103.040191

World Health Organization WHO global strategy for food: safer food for better health. Geneva: The organization; 2002.

Omemu AM, Bankole MO. Ready-to-eat (RTE) vegetable salad: effect of washing and storage temperature on the microbial quality and shel-life. In: the Book of Abstract of the 29th Annual Conference & General Meeting(Abeokuta 2005) on Microbes as Agents of Sustainable Development, organized by Nigerian Society for Microbiology (NSM), UNAAB, 2005; P 28.

Chong-Hae H, Ewen T, Gyung-Jin B. Aerobic plate counts as a measure of hazard analysis critical control point effectiveness in a pork processing plant. J Food Prot. 2008; 7(16): 1248-52.

Guidelines for Environmental Health Officers on the Interpretation of Microbiological Analysis Data of Food Analysis [Inerent], available from:

http://www.doh.gov.za/docs/foodcontrol/trainingmanuals/2011/Guidelines%20for%20environmental%20health%20officers%20on%20the%20interpretation%20of%20microbiological%20analysis%20data%20of%20food.pdf [Accessed 2012 November 20].

Kyprianou M. commission of The European Communities, microbiological criteria for foodstuffs, Brussels,C (2005) Available from:

http://www.food.gov.uk/multimedia/pdfs/microcriteria2005reg.pdf. [Accessed 2013 May 3].

Egyptian organization for standardization and quality control. Egyptian standards frozen meat, Egypt, E.S 1522_2005, [Internet]. Available from;

http://www.eos.org.eg/public/ar-eg/, [Accessed 2013 May 13].

Egyptian organization for standardization and quality control. Egyptian standards fresh meat, Egypt, E.S 4334_2004, [Internet]. Available from;

http://www.eos.org.eg/public/ar-eg/, [Accessed 2013 May 13].

Cetin O, Bingol EB, Colak H, Ergun O, Demir C. The microbiological, serological and chemical qualities of mincemeat marketed in Istanbul, Turk J Vet Anim Sci. 2010; 34(4): 407-12.

Sofos J.N.: Microbiological growth and its control in meat, poultry and fish. P.359-403, Blackie Academic and Professional, Glasgow, United Kingdom. 1994. DOI: https://doi.org/10.1007/978-1-4615-2167-9_14

Narashima Rao D., Ramesh BS.: Microbial profiles of minced meat. Meat Sci., 1988, 23, 279-291. DOI: https://doi.org/10.1016/0309-1740(88)90012-5

Sofos, J. N., Kochevar, S. L., Bellinger, G. R., Buege, D. R., Hancock, D. D., Ingham, S. C, et al.1999a. Sources and extent of microbiological contamination of beef carcassesin seven United States slaughtering plants. J. Food Prot. 62:140-145. DOI: https://doi.org/10.4315/0362-028X-62.2.140

Sofos JN, Cabedo L, Zerby H, Belk KE, Smith GC. Potential interactions between antioxidants and microbial meat quality. In Proceedings: Dietary Strategies for Improving Muscle-based Food Products. John Wiley & Sons, Inc., New York. 1999.

Alberle ED, Forrest JC, Gerrard DE, Mills EW. Principles of meat science (4th ed.), Kendall/Hunt Publishing Company, USA 2001.

Mohammad A, Rajput IR, Khaskheli M, Faraz S, Devrajani K, Fazlani SA. Evaluation of microbial quality of goat meat at local market of Tando Jam. Pakistan J Nutr. 2010; 9(3): 287-90. DOI: https://doi.org/10.3923/pjn.2010.287.290

Gill CO, Deslands B, Rahn K, Houde A, Bryant J. Evaluation of hygienic performance of processes for beef carcass dressing at 10 packing plants. J Applied Microbial. 1998; 84:1050-8. DOI: https://doi.org/10.1046/j.1365-2672.1998.00441.x

Khalafalla FK, Gergis AF, El-Sherif A. Effect Bacteriological quality of ground meat in Ankara. J. of freezing and mincing technique on microbial load. Vet Med Ankara Uni. 1993; 27: 45-63.

Mousa MM, Awad HA, Yassien NM, Gouda HI. Microbial quality of some meat-products. Vet Med J-Giza. 1993; 41(3): 59-62.

Elmali M, Yaman H. Microbiological Quality of Raw Meat Balls: Produced and Sold in the Eastern of Turkey. Turkey Pakistan Journal of Nutrition. 2005; 4 (4): 197-201. DOI: https://doi.org/10.3923/pjn.2005.197.201

Duitschaever CL, Arnott DR, Bullock DH. Bacteriological quality of raw refrigerated ground beef. J. Milk Food Tec. 1973; 36: 375-7. DOI: https://doi.org/10.4315/0022-2747-36.7.375

Siriken B. The microbiological quality of ground beef in Aydin and Afyon Provinces. Turkey Revue Méd Vét. 2004; 155(12): 632-6.

Heredia N, García S, Rojas G, Salazar L. Microbiological condition of ground meat retailed in Monterrey, Mexico. J Food Prot 2001; 64 (8):1249-51. DOI: https://doi.org/10.4315/0362-028X-64.8.1249

Eisel WG, Linton RH, Muriana PM. A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant. Food Microbiology. 1997; 14: 273–82. DOI: https://doi.org/10.1006/fmic.1996.0094

Buttiaux R, Mossels DA. The significance of various organisms of faecal origin in foods and drinking water. J Appl Bacteriol. 1961; 24: 353-64. DOI: https://doi.org/10.1111/j.1365-2672.1961.tb00267.x

Tompkin RB. Indicator organisms in meat and poultry products. Food Technol. 1983; 37: 107-0.

Davidson, C., S. S. Reilly, E. Harp, S. E. Gilliland, and P. M. Muriana. 1999. Incidence of Esherichia coli, Listeria monocytogenes, Campylobacterspp and Salmonella spp. in ground beef and on beef carcasses in Oklahoma, abstr. 79C-17. Ann. Meet. Inst. Food Technol., Chicago, IL, 24 to 28 July 1999.

Sancak YC, Boynukara B, Agaoglu S. The microbiological quality of ground meat marketed in Van. Yuzuncu Yıl Univ. Vet Fak Derg 1993; 4: 73-86.

Westhoff D, Feldstein F. Bacteriological analysis of ground beef. J Milk Food Tec. 1976; 39: 401- 4. DOI: https://doi.org/10.4315/0022-2747-39.6.401

Tekinsen CO, Yurtyeri A, B. Mutluer. Bacteriological quality of ground meat in Ankara. J Vet Med Ankara Uni. 1980; 27: 45-63.

Mead GC. Microbiological hazards from red meat and their control. British Food J. 1994, 96, 33–36. DOI: https://doi.org/10.1108/00070709410068783

Cohen N, Filliol I, Karraouan B, Badri S, Carle I, Ennaji H, Bouchrif B, Hassar M, Karib H. Microbial quality control of raw ground beef and fresh sausage in Casablanca (Morocco). Journal of Environmental Health. 2008; 71(4):51-5.

Hussein HS. Prevalence and Pathogenicity of Shiga toxin producing Escherichia coli in beef cattle and their products. J Anim Sci. 2007; 85: E63-E72. DOI: https://doi.org/10.2527/jas.2006-421

Hinton M, Coombs E, Tucker V, Jones S, Allen V, Hudson WR, et al. The bacteriological quality of British beef 2. Frozen minced beef. Meat Science. 1998; 50(4):395-402. DOI: https://doi.org/10.1016/S0309-1740(98)00048-5

Noveir MR, Dogan HB, Halkman AK. A note on Escherichia coli O157:H7 serotype in Turkish meat products. Meat Sci. 2000; 56; 331-5. DOI: https://doi.org/10.1016/S0309-1740(00)00058-9

Schroeder CM, Naugle AL, Schlosser WD, Hogue AT, Angulo FJ, Rose JS, et al. Estimate of illnesses from Salmonella enteritidis in eggs, United States, 2000. Emerging Infectious Diseases, 2005 January [cited 2009 August 18]. Available from DOI: https://doi.org/10.3201/eid1101.040401

http://www.cdc.gov/ncidod/EID/vol11no01/04-0401.htm.

Okonko IO, Ogun AA, Adejoye OD, Ogunjobi AA, Nkang AO, Adebayo-Tayo BC. Hazards analysis critical control points (HACCP) and Microbiology qualities of Sea-foods as affected by Handler’s Hygiene in Ibadan and Lagos, Nigeria. African Journal of Food Science. 2009a; 3(1):035-050.

Downloads

Published

2017-09-30

How to Cite

Mohamed, A. D. (2017). THE MICROBIOLOGICAL STUDY OF MINCED MEAT IN SOME MARKETS IN ALEXANDRIA WITH REFERENCE TO ESCHERICHIA COLI O157 H: 7. International Journal of Research -GRANTHAALAYAH, 5(9), 26–35. https://doi.org/10.29121/granthaalayah.v5.i9.2017.2194