Hygienic significance of microbial counts in some meat products

ABSTRACT

The aim of this work was to evaluate the microbial quality of most popular meat products sold in local markets at Alexandria province and to investigate their hygienic significance. Total counts of aerobic bacteria [ABC], Enterobacteriaceae, Coliforms, Staphylococci, Enterococci and mould and yeast were determined in 120 samples of burger, sausage, basterma, frankfurter, luncheon and hotdog [20 of each]. Results showed that there were high contamination levels of all determined microbial counts in examined meat products. Burger, sausage and basterma samples [raw meat products] have highest microbial counts with no significant difference in between and all of them exceeded the Maximum Permissible Limit [MPL] of Egyptian standard and ICMSF limit which may constitute a public health hazard. Frankfurter, luncheon and hotdog samples [cooked meat products] were contaminated with different microbial populations with lower levels than raw products but they are not mostly wholesome as many of them exceeded the MPL for most microbial parameters. We could conclude that these products may be produced under unsanitary hygienic conditions along the processing stages of raw meat products. Also, this is may be an indication of post processing contamination during handling, transportation, storage and retailing in examined cooked meat products. The control measures and hygienic requirements needed to produce safe and high quality meat products were discussed and clarified to be employed