Microbiological risk assessment in ready to eat processed meat

Document Type : Original Article


Department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt. Beni-Suef 62511, Egypt.


x; "> </A total of (120) sample of ready to eat (RTE) meat;(20) each of cooked luncheon, frankfurter, hot dog, pasterma, shawrma and smoked luncheon were collected from different shops and grocery stores in Beni-Suef City. To be examined for their microbial load for aerobic plate count (APC), most probable number (MPN) of coliforms, fecal coliforms and E.coli as well as Staphylococcus aureus and enterococci were enumerated. Additionally E.coli, salmonella and Listeria were isolated and identified biochemically. Aerobic plate count (APC) had the highest mean value in shawerma (1×107 ± 5×106CFU/g), shawerma also showed the highest most probable number (MPN) of coliforms and fecal coliforms (11 and 6 CFU/g) mean while pasterma was the highest contaminated with Staphylococcus aureus (3×104 CFU/g) and the highest count of enterococci was detected in hot dog (3×105 CFU/g). On the other hand each of E.coli, Salmonella and Listeria species were failed to be detected in any of the examined samples. The public health significance as well as the recommendations to produce safe and high quality ready to eat (RTE) meat products were mentioned.


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