ABSTRACT
Random samples at the three processing stages of turkey keshta, turkey rosto, turkey luncheon and turkey frankfurter (20 samples for each stage were collected). For luncheon and frankfurter, 20 samples of each of thighs and breast represents the 1 st stage of processing were also taken. These samples were obtained from some meat processing plants at Alexandria province to make a total of 280 samples. The samples were examined microbiologically and the results revealed that, the total aerobic bacterial count in the examined Keshta and rosto shows their highest count in the 1st stage and gradually decreased in the 2nd and 3rd stages. On the other hand, the total aerobic bacterial count in luncheon and frankfurter samples slightly increased in the 2nd stage and then decreased in the 3rd stage. The Coliform count also shows its highest count in the 1st stage and decreased in the 2nd stage and could not be detected from the 3rd stage of keshta and rosto samples, while it increased slightly in 2nd stage and could not be detected in the 3rd stage for luncheon and frankfurter samples. E. coli and Staphylococcus aureus were higher in the 1st stage than in the 2nd stage of processing of the examined keshta and rosto samples while they were higher in the 2nd stage than in the 1st one in luncheon and frankfurter samples but could not be detected from the 3rd stage in all products. Both Clostridium perfningens and Salmonella could not be detected in the examined turkey products at the different processing stages. The total mould and yeast counts in the examined products showed highest count in the 1st stage and decreased in the 2nd stage and could not be detected in keshta and rosto in 3rd stage while in frankfurter samples the counts in the 1st and 2nd stages were nearly the same and decreased in the 3rd stage but in luncheon samples the count was slightly increased in the 2nd stage and not detected in the 3rd stage. The public health significance of microorganisms as well as the suggested hygienic measures in order to improve the quality of the examined turkey products were discussed.
Subject(s)
Food Microbiology , Food Preservation , Hot Temperature , Poultry Products/microbiology , Turkeys/microbiology , Animals , Clostridium perfringens/growth & development , Colony Count, Microbial , Egypt , Escherichia coli/growth & development , Food Preservation/methods , Food Preservation/statistics & numerical data , Fungi/growth & development , Health Services Needs and Demand , Hygiene , Meat-Packing Industry/organization & administration , Public Health , Salmonella/growth & development , Staphylococcus aureus/growth & development , Urban Health/statistics & numerical data , Yeasts/growth & developmentABSTRACT
A total of 80 random samples of fresh sardines, salted sardines, locally canned sardines and imported canned sardines (20 from each) were collected from fish markets and shops in Alexandria governorate. The collected samples were analyzed for determination of histamine level by Thin Layer Chromatography. The results revealed that the highest histamine content was observed in locally canned sardines and decreased gradually in salted sardines, imported canned sardines and fresh sardines. The percentages of the examined sardine samples having a higher histamine content than the permissible limit were 5%, 10%, 10% and 5% for fresh, salted, locally canned and imported canned sardines, respectively. The health hazard as well as the suggestive measures for controlling the histamine content in sardine and its products are discussed.
