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10.21608/avmj.2013.171613

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Key words: Food poisoning bacteria, Aerobic Plate Count, Ready to eat meat. DETETION OF SPOILAGE AND FOOD POISONING BACTERIA IN SOME READY TO EAT MEAT PRODUCTS IN DAKAHLIA GOVERNORATE. EL-DOSOKY, H.F.A, SHAFIK, S. and BAHER, M. WEAM Animal Health Research Institute, Mansoura branch ABSTRACT Received at: 26/5/2013 Accepted: 15/6/2013 The aim of this work was to examine the presence of spoilage and food borne pathogens in most popular ready to eat, Gibbons et al. (2006) concluded that the possible sources of pathogens contaminated ready to eat meat products were inadequate sanitary practices or insufficient heat treatment with presence of pathogens on different surfaces occasionally contaminate, Oh et al., 2007 and Chiang et al., 2008). Enterotoxins are groups of heat stable single protein and proteolytic enzymes produced by Staph. aureus which produce several types of enterotoxins (A,B,C,D and E) which cause symptoms of intoxications as vom, Oda et al. (1979) and Shingaki et al. (1981) using the SET-RPLA kit for the detection of Staphylococcal enterotoxins A, B, C and D. RESULTS Table 1: Statistical analytical results of the examined samples expressed as cfu/gm(n=20)., Gab-Allah (1990) found 5.51x103 ±2.64x103 cfu / gm in luncheon, Mousa (1993) detected 2.3x 104cfu/ gm Staph. count in luncheon and coagulase positive Staph. aureus could be isolated from 18%, Shalaby and Zaki (2008) detected Staph. aureus count in s, Saleh (1991), Edris (1993), Mousa (1993), Lidija Kozacinski et al. (2008), Ibrahim (2009), Bezerra et al. (2010), Saleh et al. (2010) and Tudor et al. (2010). The results in table (3) declared that the distribution of enterotoxigenic strains of Staph. aureus were (40%) one strain type B (20%) and the other type D (20%) in luncheon, in beefbu, Erol and Iseri (2004), Kozacinski et al. (2005), Shalaby and Zaki (2008) and Ali and Abd-EL-Aziz (2011). In conclusion, the implementation of good hygienic practices along the meat products manufacture and retail chain to ensure its safety hygienic awareness should be applied for persons who, Sohaila, F. and Abd-EL-Aziz, M. Doaa (2011): Incidence of enterotoxigenic Staphylococcus aureus in some ready- to-eat meat sandwiches in Assiut City with special reference to methicillin resistant Staphylococcus aureus strains. Assiut Vet. Med. J. 57, Othman, R.A, Bahareth, T.O, AL-Sogair, A.M. and Sawaya, W.N. (1985): Microbiological quality of shawerma in Saudia Arabia. J. Food Protection, 48: 811-814. Bergadol, M.S. (1989): Staph. aureus in bacterial food borne pathogens, Editor Doyle M.P. Marcel Dekker press New York, Reis, R.B. and Bastos, D.H.M. (2010): Microbiological quality of hamburger sold in the streets of Quiaba MT Brazil and vendor hygiene-awareness. Cienc. Technol. Aliment., Campinas, 30, 3: 520-524. Bystron, J, Kosek, P.K. and Moenda, J. (2002): Occurrence of enterotoxigenic staphylococci in white raw sausage. Medycyna Waterynaryjna, 58, 2: 995-997. Chiang, Y.C, Liao, W.W, Fan, C.M, Pai, W.Y, Chiou, C.S. and Tsen, H.Y. (2008): PCR detection of Staphylococcal enterotoxins (SEs) N,O,P, Q, R,U and survey of SE types in Staph. aureus isolates from food poisoning cases in Taiwan. Int. J. Food. Chomavarin, C, Chantarasuk, Y, Srigulbur, S, Chareonsudjai, S. and Chaicumper, K (2006): Enteropathogenic bacteria and enterotoxin-producing Staph. aureus isolated from ready to eat food in Khon Kaen, Thailand. Southeast Asian J. Trop. Med. Public Health, 37: 983-990. Donelly, C.B, Leslie, J.E, Black, L.A. and Lewis, K.H.(1967): Serological identification of enterotoxigenic Staphylococci in cheese. Appl. Microbiol.15: 1382-1389. Edris, A.M. (1993): Isolation and identification of E. coli and Salmonella in ready -to - eat meat products. Zaga, Abd-EL-Rahman, A.A, Magdy, E.M. (2009): A study on the effect of Garlic and Nigella sativa on some food poisoning bacteria isolated from ready to eat meat sandwiches in Alexandria City. Assiut Vet. Med. J. 54,119: 140-158. Erol, I. and Iseri, O. (2004): Staphyl, Adesiyun, A, Nadira, S. and Rahaman, S. (2006): Investigation of possible sources of contamination of ready to eat meat products with Listeria spp. and other pathogens in meat processing plant in Trinidad. Food Microbiology. 23, 4: 359-366. Ibrahim, M.I.A. (2009), Drosinos, E, Caklovica, F, Cocolin, L, Gasparik- Korpysa, W, Rola, J.G. and Osek, J. (2005): Staphylococcal enterotoxins and their detection in milk and milk products. Medycyna Waterynarjna, 61, 6: 633-636. Lidija Kozacinski, Eleftherios Drosinos, Faruk Caklovica, Luca Cocolin, Judith Gasparik –Reichardt, Slavica Veskovic (2008): investigation of microbial association of traditionally fermented sausages. Food Technol. Biotechnol. 46, 1: 93-106. Lotfi, A.U, Youssef, Y, Hefnawy, A, EL-Tmawy, A, Makie, T.J. and MacCartney, M.J. (1990): Sanitary status of meat meals in Assiut University Hospital. Assiut Vet. Med.J., 23, 46: 126-135. Matossian, R. and Kingcott, E.W. (1979): The dona kebab a possible food poisoning hazard. Environm. Health. 86:, Awad, H.A, Yassien, M.M, Gouda, H.I. (1993): Microbial quality of some meat products. Vet. Med. J. Giza. 41, 3: 59-62. Oda, T, Ohkuboty, T, Nagai, M, Nishimoto, Y. and Ohmaruk, K. (1979): Detection of Staphylococcal enterotoxins in food by reversed passive latex agglutination test. Ann. Rep. Fukuak City Hyg. Lab., 4: 33-37. Oh, S.K, Lee, N, Cho, Y.S, Shin, D.B, Choi, S.Y and Koo, M. (2007): Occurrence of toxigenic Staph. aureus in ready to eat food in Korea. J. Food Protection, 70: 1153-1158. Saleh, E.A. (1991): Hygienic and Economic aspects affecting production and quality of some meat products. M. V. Sc., Ali, H.A. and Abu-Khadra, A.M. (2010): Detection of some food poisoning microorganisms in some meat products. Alex. J. Vet. Sc. 31, 1: 27-33. Shalaby, M. Amany and Zaki, M.S. Eman (2008): Occurrence of Staphylococcus aureus in fast food with spe, Igarashi, H, Fujikawa, H, Vshioda, H, Teraayarm, T. and Sakai, S. (1981): Study on reversed passive latex agglutination for the detection of Staphylococcal enterotoxins A, B and C. Annu. Tokyo Met. Lab Pub. H1th., 32, 128. Stevenson, K.E. and Bernard, D.T. (1995): Establishing Hazard Analysis Critical Control Point Programs a work shop Manual 2nd Ed.p.4-15,4-20 the Food process Ors Inistitute, Washington, D.C. Stewart, C.M, Cole, M.B, Legan, j.D, Slade, L, Vandeven, M.H. and Schaffner, D.W. (2002): Staph. aureus growth boundaries moving towards mechanistic predictive models based on solute-specific effects. Appl. Environment Microbiol., 68: 1671-1864. Tudor, L, Togoe, I. and Mitranescu, E. (2010): The microbiological quality analysis of some meat products traded on Bucharest markets. Lucrari Stiintifice - Universitatea de Stiinte Agricole a Banatului Timisoara, Medicina Veterinara. 40: 688-693.

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