Microbial Status of the Retailed Meat Products in Sharkia Governorate, Egypt
Ensuring food safety and strict hygienic practices adopted across the meat industry's whole supply chain is a primary responsibility of the food safety sector. Monitoring the sanitary status of the retailed meat products is necessary to complete this task. Meat products including luncheon, sau...
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| Format: | Article |
| Language: | English |
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Assiut University
2024-01-01
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| Series: | Journal of Advanced Veterinary Research |
| Subjects: | |
| Online Access: | https://www.advetresearch.com/index.php/AVR/article/view/1727 |
| _version_ | 1797347827145244672 |
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| author | Alaa Eldin M.A. Morshdy Esraa A. Nagaty Karima M.E. Abdallah Wageh Darwish Abdullah F. Alsayeqh Abdallah F.A. Mahmoud |
| author_facet | Alaa Eldin M.A. Morshdy Esraa A. Nagaty Karima M.E. Abdallah Wageh Darwish Abdullah F. Alsayeqh Abdallah F.A. Mahmoud |
| author_sort | Alaa Eldin M.A. Morshdy |
| collection | DOAJ |
| description |
Ensuring food safety and strict hygienic practices adopted across the meat industry's whole supply chain is a primary responsibility of the food safety sector. Monitoring the sanitary status of the retailed meat products is necessary to complete this task. Meat products including luncheon, sausage, burger, and minced meat retailed in Sharkia governorate, Egypt, were evaluated for hygiene indicators such as total bacterial counts (TBC), total coliforms counts (TCC), total Staphylococcus aureus (TSC), and total mold counts (TMC). Furthermore, isolation of some pathogenic microorganisms such as Salmonella spp., and Listeria spp., was done. The results showed varying rates of microbial contamination in the examined meat products. Minced meat was generally the most contaminated with microorganisms. Salmonella spp., and Listeria spp., were isolated from the examined samples at varying rates. In conclusion, to produce meat products of excellent keeping quality, it is strongly advised to follow stringent hygiene procedures when handling meat from the time of slaughter and though out all manufacture process
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| first_indexed | 2024-03-08T11:54:33Z |
| format | Article |
| id | doaj.art-8ea86518e7c049be84a1727885e1804c |
| institution | Directory Open Access Journal |
| issn | 2090-6269 2090-6277 |
| language | English |
| last_indexed | 2024-03-08T11:54:33Z |
| publishDate | 2024-01-01 |
| publisher | Assiut University |
| record_format | Article |
| series | Journal of Advanced Veterinary Research |
| spelling | doaj.art-8ea86518e7c049be84a1727885e1804c2024-01-24T04:50:05ZengAssiut UniversityJournal of Advanced Veterinary Research2090-62692090-62772024-01-011310Microbial Status of the Retailed Meat Products in Sharkia Governorate, EgyptAlaa Eldin M.A. Morshdy0Esraa A. Nagaty1Karima M.E. Abdallah2Wageh Darwish3Abdullah F. Alsayeqh4Abdallah F.A. Mahmoud5Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, El-Zeraah str. 114; 44519-Zagazig, Egypt.Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, El-Zeraah str. 114; 44519-Zagazig, Egypt.Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, El-Zeraah str. 114; 44519-Zagazig, Egypt.Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, El-Zeraah str. 114; 44519-Zagazig, Egypt.Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Saudi Arabia.Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, El-Zeraah str. 114; 44519-Zagazig, Egypt. Ensuring food safety and strict hygienic practices adopted across the meat industry's whole supply chain is a primary responsibility of the food safety sector. Monitoring the sanitary status of the retailed meat products is necessary to complete this task. Meat products including luncheon, sausage, burger, and minced meat retailed in Sharkia governorate, Egypt, were evaluated for hygiene indicators such as total bacterial counts (TBC), total coliforms counts (TCC), total Staphylococcus aureus (TSC), and total mold counts (TMC). Furthermore, isolation of some pathogenic microorganisms such as Salmonella spp., and Listeria spp., was done. The results showed varying rates of microbial contamination in the examined meat products. Minced meat was generally the most contaminated with microorganisms. Salmonella spp., and Listeria spp., were isolated from the examined samples at varying rates. In conclusion, to produce meat products of excellent keeping quality, it is strongly advised to follow stringent hygiene procedures when handling meat from the time of slaughter and though out all manufacture process https://www.advetresearch.com/index.php/AVR/article/view/1727 Meat productsHygiene indicatorsEgyptSalmonellaListeria |
| spellingShingle | Alaa Eldin M.A. Morshdy Esraa A. Nagaty Karima M.E. Abdallah Wageh Darwish Abdullah F. Alsayeqh Abdallah F.A. Mahmoud Microbial Status of the Retailed Meat Products in Sharkia Governorate, Egypt Journal of Advanced Veterinary Research Meat products Hygiene indicators Egypt Salmonella Listeria |
| title | Microbial Status of the Retailed Meat Products in Sharkia Governorate, Egypt |
| title_full | Microbial Status of the Retailed Meat Products in Sharkia Governorate, Egypt |
| title_fullStr | Microbial Status of the Retailed Meat Products in Sharkia Governorate, Egypt |
| title_full_unstemmed | Microbial Status of the Retailed Meat Products in Sharkia Governorate, Egypt |
| title_short | Microbial Status of the Retailed Meat Products in Sharkia Governorate, Egypt |
| title_sort | microbial status of the retailed meat products in sharkia governorate egypt |
| topic | Meat products Hygiene indicators Egypt Salmonella Listeria |
| url | https://www.advetresearch.com/index.php/AVR/article/view/1727 |
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