Bacteriological Quality of Sausage Sold in Great Cairo Area

Fouad, Mohamed Tawfeek; Abu-El-Khair, Asmaa G.; Fawzy, Safaa M.; El-Shenawy, Moustafa Ahmed

doi:10.21608/ejchem.2021.99635.4634

Bacteriological Quality of Sausage Sold in Great Cairo Area

Document Type : Original Article

Authors

¹ Dairy Department, Food Industries and nutrition, National Research Centre

² Dairy Science Department, National Research Center, Dokki, Cairo, Egypt.12311

³ Dept. Dairy Sci. National Research Center

10.21608/ejchem.2021.99635.4634

Abstract

Abstract
Twenty sausage samples were randomly collected from food shops super-markets 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. Bacillus cereus were detected in 70% of the examined samples with an average counts of 4.2x102 cfu/g. In the same time, Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella typhimurium and Yersinia enterocolitica were detected in 40, 20, 20 and 30% of the examined samples, with an average counts of 20x102, 25x102 ,15x102 and 5.1x102 cfu/g, respectively.
Sixty six isolates of pathogenic bacteria including 22 isolates of Bacillus cereus, as well as 12 isolates each of Staphylococcus aureus and Yersinia enterocolitica, and 10 isolates each of Escherichia coli 0157:H7 and Salmonella typhimurium, were purified and identified following the biochemical identification tests. Only 47 (71%) out of the tested 66 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 handling should be taken.

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