Effect of flavomycin on the bacterial association of chilled beef and buffaloes meat

Sixteen samples, 8 each of slaughtered Friesian and buffalo, 4 samples from animals fed on 20 mg/day flavomycin [antibiotic used as growth promoter] and the other 4 from the untreated [control]. Samples of each carcass were kept at 0C +/- 1 and examined after 2 hours, 5 days, 10 days, 15 days and 20 days for bacteriological quality [Aerobic plate count, Enterobacteriaceae, Coliforms, Psychrotrophic and Staphylococcus aureus counts]. Analysis of muscle, liver, kidney and intestine for the detection of the presence of flavomycin residues were performed. The obtained results proved that flavomycin has an effect on the initial bacterial count and the bacterial count during the periods of cold storage. It was observed also that the absence of flavomycin in the examined samples may be attributed to the fact that flavomycin is poorly absorbed from the digestive tract. Therefore, it could be concluded that the flavomycin may be safety used as a growth promoter

Mycoflora of imported frozen beef

A total of 95 cartons containing imported frozen beef cuts [21 forequarter, 29 flank and brisket, 37 hindquarter and 8 different cuts] were examined for the presence of mycoflora. A total of 125 moulds could be isolated and identified. The most frequent moulds were Aspergillus, 53 [42.4%], Dematiaceous moulds 30 [24%], Penicillium 22 [17.6%] and Trichoderma 5 [4%]. Significance of these moulds was discussed

Food borne fungi in sparrows

A total number of 45 slaughtered sparrows were examined mycologically. Moulds and yeasts could be isolated from 91.1% and 93.3% of the samples respectively. A total number [298] moulds were isolated and identified. Aspergillus, fusarium and cladosporium species constitute over 86% of the total isolates. Other mould genera namely Penicillium, Verticillium, Geotrichum, Trichoderma, Phoma and Mucor constituted nearly 14%. Public health significance of these moulds was discussed

Bacterial quality of ready to eat meals in air catering

Bacteriological investigations of forty samples, 20 each of dish A and dish B obtained from a large catering plant in Cairo were conducted. Aerobic plate count, total enterobacteriaceae count, staphylococci count and MPN of coliforms as well as presence of salmonella organisms were investigated. Salmonella organisms could not be detected. The public health significance of isolated microorganisms as well as suggestive measures for production, handling and storage of meals in air catering premises were discussed