Screening of some food poisoning bacteria in sausage and hamburger meat

Microbial investigation of 30 samples of sausage meat and 30 samples of hamburger meat, freshly prepared, were collected randomly from different markets in Alexandria city, to determine the bacteriological status of these products. The average counts/gm of total bacteria, total coliforms and fecal coliform in sausage meat were 1.33x10[7], 9.16x10[5] and l.11x10[3] respectively, and in hamburger samples were 8.47x10[5], 2.63x10[3] and 1.35x10[3] respectively. Shigella, Escherichia coli, Staphylococcus aureus and Proteus app were isolated with various percentages, whereas Salmonella app was isolated from sausage only. The public health importance of the isolated microorganisms are fully discussed

Microbiological investigation and nutritional evaluation of selected fast food meat

The study was designed into two parts the first part was to determine individual attitudes and beliefs toward fast food in general. One hundred individuals [15-45 yrs old] were involved in this study [50 males and 50 females]. The second part of the study was carried out to evaluate microbiological contamination and nutritive value of the selected fast food meat [Hardee's fried burger, Saudi-American burger, kentucky fried chicken, Al-Baik broast chicken and shawerma beef]. The results indicated that individuals 25-45 yrs. old were the most fast food consumers. The main reason behind increasing individual's preferences toward fast food was found to be for fun and inspiration. Among individuals under study 46% of males and 20% of females purchased fast food more than 4 times per week. Prevalence of overweight and obesity respectively were 38% and 22% among males and 34% and 14% among females. Bacillus cereus and E. coli were detected in a number of less than 10/g in all the selected fast food meat. The number of coliforms detected in Hardee's burger and Saudi-American burger were 10/g, while less than 10/g were detected in the remaining fast food meat. However, the number of Staph. aureus detected in Hardee's burger and Saudi-American burger was 20/g and big respectively. On a per 100 g basis, energy [Kcal], protein [g], fat [g] and sodium [mg] content were found in the range of 179.62-295.29, 13.05-26.06, 8.9-21.13 and 640- 920 respectively. Sodium content of all the selected fast food - meat exceeded the recommended daily adequate intake for adults [males and females]. The observations of the present study indicated the need for a nutrition education program to correct consumers' attitudes and beliefs towards fast food and to provide information on how a given menu item contributes to their dietary goal

Listeria monocytogenes, yersenia enterocolitica and campylobacter species in table ready foods and dressed poultry marketed

The present study was conducted on 100 diarrheal patients, out of them 50 bilharzial patients and the remaining were 50 nonbilharizal ones. Another 50 apparently healthy subjects were considered as control group. Also, the study was conducted in 25 random samples, of chicken and 25 random samples were taken from table ready foods in supermarket. All collected specimens were subjected to the bacteriological investigations for isolation and identification of campylobacter species, Y. entrocolitica and Listeria monocytogen. Campylobacter J. biotype I was the single biotype of campylobacter species which was isolated from both diarrheal cases [4%] and chicken [20%] listeria monocytogen was more frequent among diarrheal bilharzial cases [10%] than nonbilharzial ones [4%], while Yersenia enterocolitica was detected at higher percentage among diarrheal nonbilharzial [8%] than bilharzial one [4%]. Listeria monocytogen and Y. enterocolitica were detected in chicken in percentage of [4% and 8% respetively]. Y. enterocolitic was isolated from [8% and 4%] of Lancho and cheese respectively

Caracterización de la calidad de algunas bolognas en México: I. Evaluación quimica y microbiológica / Quality characterization of different brands of bologna in Mexico: I. Chemical and microbiological evaluation

El Estado de Sonora es uno de los principales productores de carne porcina y bovina en Mæexico, lo que proporciona grandes perspectivas de industrialización de tales materias primas. En el trabajo objeto del presente artículo, se determinó un consumo total de productos cárnicos (jamones, salchichas, bolognas, tocino, chorizo y otros) en Sonora, de 403.69 ton/mes. De ese total, el producto cárnico de mayor consumo estatal resultó ser la bologna (conocida regionalmente como bolonia), convirtiéndose así en el tema de estudio. Se realizaron evaluaciones químicas y microbiológicas a las marcas comerciales de bolonia de mayor distribución. Esas evaluaciones incluyeron determinaciones de humedad, proteína, cenizas, nitritos, fosfatos, ácido benzoico, recuento mesofílico en placa, número más probable de coliformes, Staphylococcus aureus - coagulasa positiva - y Salmonella sp. Los resultados de los análisis químicos revelaron que ninguna de las marcas cumple con las normas establecidas, principalmente en lo referente a niveles de proteína, carbohidratos, fosfatos y ácido benzoico. Con respecto a los que excedían las normas, las determinaciones de recuento mesofílico aeróbico en placa y número más probable de coliformes, se obtuvieron grandes variaciones, aún dentro de una misma marca. Sólo una de ellas acusó Staphylococcus aureus, y en ninguna se encontró la presencia de Salmonella sp