Studies on frozen meat as a possible source of occupational infections

ABSTRACT

The objective of the present study is to determine the bacteriological and mycological status of frozen meat and to study the possibility of becoming a source of infection to the personnel actually h and ling such meat. The examination of the surface of 53 imported frozen meat specimens revealed the recovery of Staphylococcus aureus [7.5%], Shigella spp. [13.2%] and Proteus [3.8%], Aspergillus niger [11.35%], A. flavus [5.7%], A. clavatus [3.8%], Rhizopus [7.5%], Penicillium [15.1%], Alternaria [3.8%], Fusarium [3.8%], Rhodotorula [7.5%] and C and ida albicans [5.7%]. The examination of swabs obtained from the h and s of 14 meat h and lers resulted in the isolation of Staph. aureus [7.1%], Shigella spp. [14.3%] and Proteus [7.1%], Aspergillus niger [14.3%], A. flavus [35.7%], A. clavatus [21.4%], Rhizopus [7.1%], Penicillium [14.3%], Alternaria [14.3%], Fusarium [7.1%], Rhodotorula [21.4%] and C and ida albicans [35.7%]