Salmonellae in Lates niloticus fish

A total of 60 lates niloticus fish-Kishre El-Bayad-were bacteriologically examined for detection of salmonella organisms. Salmonella typhimurium could be isolated from the surface of 4 fish samples only [0.66%]. The public health significance of the isolated organisms was discussed

Parasites in the muscles of slaughtered camels

One thousand slaughtered camels, 716 males and 284 females, were investigated for detection of the infestation rate with cysticercosis, hydatidosis, sarcosporidiosis and trichinosis. Infestation rate with cysticercus dromedarii, hydatid cysts, sarcocystis, and trichinella spiralis was 0.60%, 24.40%, 39.50%, and 0.0%, respectively

Detection of pork in some meat products

Fifty samples each from prepared meat for kabab, kofta and raw butcher's sausage were collected from some poor districts in Cairo and examined for adulteration with pork using the agar gel diffusion technique. Pork was detected in 4% and 2% of meat prepared for kofta and raw butcher's sausage respectively; while samples from meat prepared for kabab were pork free. Problems of adulteration and falsification as well as the probable hazards to the consumers call for the necessity of strict supervision and application of the present rules

Enterobacteriaceae in locally produced fishes

Hundred fish samples each of Tilapia nilotica, clarias pagrus and solea species; were collected from fish markets, at Cairo, 25 sample from each species were collected during each season of the year. Samples were subjected to bacteriological examinations for the determination of the total enterobacteriaceae counts per cm[2] surface and per gram muscles and for the isolation and identification of enterobacteriaceae. Obtained counts and identified enterobacteriaceae organisms were recorded. In conclusion, the counts of enterobacteriaceae were higher in fresh water fish than in marine fish and also during summer than other seasons of the year. This could be attributed to the effect of temperature on the bacterial growth. The public health significance of the isolated enterobacteriaceae organisms was discussed in details

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