Occurrence of enterobacteriaceae in some Egyptian meat products

ABSTRACT

Fifty r and om samples of meat products [25 each of raw minced meat and fresh sausage] were collected from shops at Zagazig City. They were examined bacteriologically to investigate the incidence of coliforms and other members of Enterobacteriaceae group. The mean values of total Enterobacteriaceae and coliform counts for raw minced meat sample, were 1.6 x 10 6 and 10 6 and 10 x 10 4 cfu/g, while in fresh sausage, samples were 1.1 x 10 5 and 1.2 x 10 4 cfu/g respectively. E. coli [type I, typical], E. coli type II, intermediate type I, Citrobacter freundii, K. aerogenes, K. pneumonae, K. ed. var atlanta, K. ozaenae, Enterobacter aerogenes type II, Enterobacter cloacae irregular type II, Enterobacter liquifacium, Proteus vulgaris, Proteus morganii, Proteus, Mirabilis and Pseudomonas aeruginosa could be isolated from different samples with varying percentages. The sanitary and economic significance of existing organisms as well as control measures for production of meat products were discussed