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To manage public health threats in meat from meat shops, the present study aimed to identify and evaluate the bacteriological hazard from critical points (meat cuts, liver, minced meat, equipment including knives and mincing machines, Tables, workers' hands, and refrigerators) in retail meat shops of different regions in Kafr El-Sheikh city, Egypt, through total bacterial count (TBC), total coliform count (TCC), and Staphylococcus aureus count (SC) in examined samples and swabs from each source (n =20) the mean count values in CFU/g were recorded higher (p< 0.05) in minced meat samples. Samples that exceeded permissible limits were also detected. S. aureus was isolated in descending order by a rate of 100%, 85%, 80%, 65%, 60%, 50%, and 40% from tables, workers' hands, refrigerators, minced meat, equipment, meat cuts and liver samples, respectively, this means instruments, and workers' hands are higher in isolation rate of S. aureus than meat products. Among10 isolates of S. aureus from different points, the prevalent genotypes of biofilm-forming genes were ebps and eno in all samples, while enterotoxins genes represented by seb and sec. Fifty-four out of 100 E.coli isolates were identified serologically as EPEC (O146: H21, O44: H18, O20: H7, O163: H2), EHEC (O111: H2, O26: H11, O91: H21, O117: H18), ETEC (O125: H21, O128: H2), and EIEC (O159). Findings revealed that meat sold in our local meat shops contains high numbers of spoilage and pathogenic organisms that could be a possible threat to meat and consumers. [ABSTRACT FROM AUTHOR]

Total of ninety random samples of raw chilled whole chicken carcass, chicken fillet and chicken giblet, 30 of each, were randomly collected from butchers located in Qalubiya governorate, Egypt, and were subjected to mycological examination for the incidence of yeast species contamination during summer and winter seasons, samples were collected equally during each season (15 samples of each product/season). Results revealed contamination of 100 and 93.3% of the whole examined samples during summer and winter seasons, respectively; where giblet samples showed the highest contamination levels with mean count of 3.8 and 3.0 log10 CFU/g, respectively, followed by fillet and whole carcass, respectively. Candida and Rhodotorula species were detected in the incidence of 60% and 40% of the examined samples during summer and winter seasons, respectively indicated that the levels of chicken meat contamination with yeast is higher in summer season than winter season. After all, the application of strict hygienic measures is highly recommended during processing and storage of raw chicken meat cuts, as well as keep raw chicken cuts chilled to avoid the enhancement of hot and humid climate of summer season on the microbial growth. [ABSTRACT FROM AUTHOR]

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The present study was conducted to evaluate the microbiological status of rabbit carcasses marketed in Zagazig City, Sharkia province, Egypt. Eighty random samples of fresh rabbit meat cuts representing shoulder, loin, ribs, and thigh regions (20 of each) were obtained from different rabbit markets in Zagazig City during 2022. Aerobic plate count (APC), Enterobacteriaceae, total mould and yeast counts were determined in the collected samples, as well as the isolation and identification of E. coli and Salmonella spp. The results showed that the mean values of APC and Enterobacteriaceae were 1.1x106 and 4.7x104 CFU/g for shoulders, 9.6x105 and 5.7x104 CFU/g for ribs, 1.0x106 and 5.1x104 CFU/g for loins, 1.2x106 and 6.0x104 CFU/g for thigh samples, respectively. Moreover, the total mould and yeast count ranged from 2.6x104 to 1.9x105 with mean values of 9.7x104±1.1x104, 8.2x104 ± 9.9x103, 9.5x104 ± 1.4x104 and 9.8x104 ± 8.5x103 CFU/g in the of examined rabbit meat samples from shoulder, ribs, loin, and thigh regions, respectively. In terms of food poisoning bacteria, 6 (30 %), 7 (35 %), 6 (30 %) and 4 (20 %) out of 20 rabbit cuts tested positive for Salmonellae in the shoulder, ribs loin, and thigh regions, respectively. However, E. coli was found in 18 (90%), 16 (80%), 15 (75%) and 19 (95%) of the examined rabbit meat samples, respectively. The obtained results suggested that fresh rabbit meat cuts may carry numerus microorganisms from different sources, emphasizing the importance of stringent sanitary precautions during the slaughtering, handling and cooking procedures. [ABSTRACT FROM AUTHOR]

Fifty samples each of fresh chicken fillet, shiesh, drum, shawarma, and wings were collected from a poultry processing plant, in Ismailia city, Egypt. The values of the mean total bacterial counts were 2x104±7x102, 2x104±102, 1x104±3x102, 7x104±5x102, and 6x103±2x102 respectively, for total coliform counts were 2x10-2±4x10-1, 1x10-2±3x10-1, 5x10-2±2x10-1, 8x10-2±4x10-1, and3x10-2±1x10-1, respectively. The mean value of Staphylococcus aureus count in fillet was 2x10-2±2x10-1, in drum 1x10-2±3x10-1, shiesh 2x10-2±5x10-1, shawerma 2x10-2±10-1, and wings 4x10-1±10-1. For E. coli count in fillet was 9x10-1±0.4x10-1, in drum 2x10-1±0.2x10-1, in shiesh 2x10-1±0.6x10-1, in shawerma 1x10-1±0.2x10-1, and in wings was 1x10-1±0.1x10-1. The prevalence of Salmonella spp.in the examined chicken fillet, drum, shiesh, shawarma, and wings were 6%, 8%, 6%, 6%, and 4%, respectively. The results showed that E. coli could be detected in all samples and laid within the accepted limits for fillet, drum, shiesh, shawerma, and wings. The Standard limits (SE) recommended by The Egyptian Organization for standardization (EOS) for Salmonella revealed that chicken broiler cut exceeded the accepted limits with 3(6%) for fillet, 4(8%) for drum, 3(6%) for shiesh, 3(6%) for shawerma, and 2(4%) for wings. For total aerobic plate count, the samples which exceed the SE limits were 4(8%) for fillet, 5(10%) for drum, 6(12%) for Shiesh, 7(14%) for shawerma, and 4(8%) for Wings. The results showed that the processing techniques applied, type of packing, poultry abattoirs, and the farm environment need an effective procedure to produce safe chicken broiler meat cuts. [ABSTRACT FROM AUTHOR]

Meat and meat products differ in their physical and chemical properties depending on the characteristic of meat cuts, the additional material and the method of manufacture. The present investigation was planned to evaluate the physical and chemical quality for some types of local meat products, such as beef burger and luncheon, collected from local markets in Zagazig city, Sharkia Governorate, Egypt. Microbiological and physicochemical proprieties of nine meat products (3 samples of beef burger of Americana, Halwani and Fragello, 3 samples of beef luncheon of Americana, Halwani and Fragello and 3 samples of chicken luncheon of Americana, Halwani and Fragello) were carried out. The obtained results declared that samples of beef burger produced by Fragello contained the lowest parameter of total protein (14.7%), while samples of beef burger produced by Americana showed the highest values (16.90%). Beef and chicken luncheon produced by Fragello contained the highest values of total protein (16.0% and 15.05%) respectively. Also, samples of beef burger and beef, chicken luncheon produced by Fragello contained the highest values of total fat. Regarding the microbiological evaluation, results showed that the lowest content of total bacteria count was observed in different meat products such as luncheon Halwani, coliform group and staphylococci were not detected in all products. Also, beef burger, beef and chicken luncheon samples of Halawani had high values of yellowness (b), and redness (a). However, the microbiological evaluation indicated that Halwani products were the best. [ABSTRACT FROM AUTHOR]