Escherichia coli in meat products

ABSTRACT

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