Inhibitory effect of nisin on Staphylococcus aureus and Listeria monocytogenes in minced beef

Twenty minced beef samples collected from Cairo and Giza markets were examined for aerobic count, psychrotrophic count and incidence of Staphylococcus aureus and Listeria monocytogenes were determined to throw the light on their microbiological status. The inhibitory activity of nisin [500 IU /gm and 750 IU /gm] on Gram-positive bacteria [Staphylococcus aureus and Listeria monocytogenes] was also determined. Results showed that the mean log values of aerobes and psychrotrophic counts were 7.48 and 7.52/ gm respectively while incidence of Staphylococcus aureus and Listeria monocytogenes were 35% and 10% respectively. Application of nisin [500 IU /gm and 750 IU /gm] reduce Staphylococcus aureus count by 2.1, 2.6 and Listeria monocytogenes by 3.1, 3.6 log/gm respectively. Dramatic decrease was noticed within the first two days of refrigerating storage for both Staphylococcus aureus and Listeria monocytogenes

Mycotoxin residues in new chicken breast meat products

Thirty random poultry meat products fifteen from each [Kiev and Cordon bleu] were collected from different groceries and supermarkets in Cairo and Giza Governorates were analyzed for determination of some mycotoxin residues. Aflatoxins [AFs] and ochratoxin A [OA] could be detected with different percentages and levels, the highest percentages [86.66%] of AFB1 were present in coat of Kiev and Cordon bleu, while the lowest percentage [13.33%] for G[1] and G[2] in the meat part of Kiev and M[1] and M[2] in its coat. OA was detected in all tested samples of Cordon bleu coat, but the lowest percentage [46.66%] in the Cordon bleu core "cheese". On the other hand, the highest estimated level [22.0 microg/kg] of AFB[1] was estimated in Cordon bleu coat and 10.6 microg/kg OA in Kiev coat. The lowest level was found to be 1.1 microg/kg for each of AFs [B[1], B[2], G[1] G[2] in Kiev coat and 1.1 microg/kg OA in each of meat and butter of Kiev and meat and cheese of Cordon bleu samples. The public health significance of mycotoxin residues and measures to prevent contamination of meat products with mycotoxins were discussed

Microbiological Evaluation and mycotoxin residues in some frozen camel 's meat products

Forty frozen camel's meat products samples [10 each of burger, kofta, minced meat and sausage] were collected from different supermarkets in Cairo and Giza governorates. The samples were subjected to bacteriological evaluation. Counts of aerobes, Enterobacteriaceae, coliforms, fecal coliforms, thermophilic aerobic spore formers, mould and yeast were examined. Mycotoxin residues were also determined. The incidence rate of E. coli, Salmonella, Staphylococcus aureus and Bacillus cereus in examined burger was found to be [30%, 0%, 40% and 20%]. In kofta the incidence was [30%, 20%, 50% and 30%]. On the other side it was [20%, 0%, 20% and 10%] in minced meat while in sausage it was [40%, 0%, 30% and 30%] respectively. Shigella failed to be detected in all examined camel's meat products. Aflatoxins and Ochratoxins could be detected within variable levels in all examined samples