Incidence of some pathogens in beef burger sold in Cairo

Document Type : Original Article

Authors

1 Dept. Dairy Sci. National Research Center

2 Department of Dairy Science, Division of Food Industries and Nutrition, National Research Centre, 12311 Dokki, Giza, Egypt.

3 Dairy sciences Department, Food Industry and Nutrition Research Division National Research Centre, Dokki, Cairo, Egypt

4 Dairy Department, Food Industries and nutrition, National Research Centre

Abstract

Abstract
Thirty burger samples were randomly collected from food shops super marks in Great-Cairo governorate. Samples were microbiologically investigated for the presence of some pathogenic microorganisms including Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella typhimurium, Yersinia enterocolitica and Bacillus cereus. Staphylococcus aureus and Bacillus cereus were detected in 60% of the examined samples with an average counts of 14x102 and 5.1x102 cfu/g. however, Escherichia coli 0157:H7, Salmonella typhimurium and Yersinia enterocolitica were detected in 50, 50 and 40% of the examined samples, with an average counts of 12x102, 4.8x102 and 5.1x102 cfu/g respectively.
Eighty -five isolates of pathogenic bacteria including 20 isolates each of Bacillus cereus and Staphylococcus aureus as well as 15 isolates each of Escherichia coli 0157:H7, Salmonella typhimurium and Yersinia enterocolitica were purified and identified following the biochemical identification tests (Bergey’s Manual). Only 56 out of the testes 85 isolates were confirmed as pathogenic species using Hi identification kits and latex test kits. The obtained results indicated that these foods may pose a source of infection to the consumer. Measures to control the quality of the raw material, environmental and hygienic conditions during preparation and serving should be taken.

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History

  • Receive Date: 12 October 2021
  • Revise Date: 24 October 2021
  • Accept Date: 31 October 2021

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