Escherichia coli in meat products

One hundred samples of eaw meat products, fresh minced meat, fresh sausages, frozen beefburger and basterma slices, 25 each, were collected from different markets in Cairo. The samples were examined for determination of the incidence and enumeration of E. coli by using direct plate count technique [DPC] and multiple tube fermentation technique [MPN] as well as biochemical and serological identification of the enteropathogenic E. coli. The incidences of E. coli were 26% and 30% of the examined meat products by using DPC and MPN respectively. The incidence of E. coli in minced meat sausage, frozen beef burger and basterma slices was 44%, 40%, 12% and 8% by using DPC, and 48%, 48%, 16%, and 8% by using MPN respectively. Of 30 E. coli isolates, 12 [40%] possessed the classic enteropathogenic E. soli serovars O[124]:K[72] 4 strains O[68]:K[61], O[44]:K[74] [2 strains each], O[25]:K[11], O[78]:K[80], O[111], K[58], O[127]:K[63] [one strain each]. Principles for production of meat products of good microbiological quality were discussed as well as public health significance of EPEC

Klebsiella infections in calves

Klebsiella organisms were isolated from the faeces of 47 calves with severe diarrhea and the internal organs of 23 dead calves with gastroepteritis, pneumonia or septicaemia. In 25 cases klebsiella could be isolated in pure cultures, in the remaining cases klebsiella was associated with other organisms particularly E. coli and Enterobacter. The intrapetitoneal injection of klebsiella in mice caused death in 24-48 hours. The pathological changes in dead calves and mice are described. All 70 isolates of klebsiella were sensitive to gentamycin and resistant to penicillin. The sensitivity against other antibiotics varied between 17 and 95%