Alaa Eldin M.A. Morshdy, Wageh S. Darwish, Waiel M. Salah El-Dien, Sahar M. Khalifa


This study aimed to monitor the hygienic status of fresh minced meat, smoked sausage and fresh beef burger (50 samples, each) retailed in Zagazig city, Egypt. Aerobic plate count, total Staphylococcus aureus count and most probable number of coliforms have been conducted. The prevalence, antibiotic susceptibility as well as detection of the drug resistance associated virulence genes of S. aureus (mecA, blaZ, and aac (6') aph (2'')) and Salmonella species (blaTEM, tetA(A), and floR) in the examined meat products have been carried out. The highest mean (log10 cfu/g) of aerobic plate counts (5.44±0.11) and most probable number (4.15±0.10-log10 MPN/g) were recorded in minced meat. However, the highest mean of S. aureus counts (3.47±0.12-log10 cfu/g) was recorded in beef burger. Aerobic plate counts, most probable number and S. aureus counts exceeded the recommendations of Egypt Organization for Standardization by (20, 4 and 16%), (14, 12 and 20%) and (50, 10 and 20%) in minced meat, sausage and beef burger, respectively. Salmonella Enteritidis was detected in 4 (8%) beef burger. However, S. aureus was isolated from minced meat and beef burger (5 samples, each, 10%) and 4 sausage samples (8%).  mecA, blaZ and aac(6’)aph(2”) were detected in all S. aureus isolates. blaTEM, tetA(A) and florR were detected in the all S. Enteritidis isolates. In conclusion, the achieved results revealed inadequate hygienic measures adopted during preparation of such meat products. Therefore, strict hygienic practices should be followed before serving such products to consumers.

Key words: S. aureus; Salmonella Enteritidis; drug resistance; meat products


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