University of Khartoum

Prevalence Of Escherichia Coli, Salmonella and Staphylococcus Aureus IN Processed Meat In Khartoum State

Prevalence Of Escherichia Coli, Salmonella and Staphylococcus Aureus IN Processed Meat In Khartoum State

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Title: Prevalence Of Escherichia Coli, Salmonella and Staphylococcus Aureus IN Processed Meat In Khartoum State
Author: Mahmoud Hamid Hamad, Nadia
Abstract: Meat and meat products (minced meat, sausage, and burger, koffta,…) are highly perishable and easily spoiled and contaminated by bacterial from different sources of contamination before, during and after processing, and soon become unfit and possibly dangerous to health. Inspite of increasing consumption of these products there areno enough studies to assess the level of contamination with some important pathogenic bacteria which cause food poisoning. The aim of this study was todetermine the prevalence of E.coli, Salmonellaand staphylococcus.aureusin minced meat, sausages and beef burgers in Khartoum State. These bacteria are regarded as the most common causes of poisoning in Sudan. In this study, some important potentially pathogenic or pathogenic bacteria which cause food poisoning were isolated, and identified their prevalence rates in 75 samples of different types of frozen processed meat products (minced meat, Sausage,Burger) ready to consumption as a final product was determined. Isolation and identification of bacteria were carried out according to the techniques recommended by the International Organization for Standardization (ISO) which are adapted by Sudanese Standards and Metrology Organization (SSMO). Identification was based mainly on morphology and staining reaction and biochemical and serological tests. The samples were collected randomly from different factories of meat processing in Khartoum,Khartoum North and Omdurman, during the period from April 2007 to February 2008. xi E.colidetected by using eosin-methylene blue agar (EMB) as a selective medium and confirmed by biochemical tests. For detection Salmonella two selective mediam; xylose lysine deoxycholat agar (XLD) and brilliant green phenol red agar (BGA) and confirmed by biochemical and serological tests. Stayphylococcus. aureusdetected by using selective Baird-Parker medium and confirmed by tube coagulase test. The study showed thatthe examined specimens contained a high contamination rate of the above potentially pathogenic or pathogenic bacteria which reduces the quality of the meat products and constitutes a health hazard. Generally the prevalence rate of S.aureusrecorded (53.3%) out of all samples, followed by E.coliwith prevalence rate (28%), and then Salmonella recorded (21%). The results showed that all samples in this study had appreciateble rate of bacterial contamination. Sausage had the highest count rate with S. aureus (72%)followedby adetecion rate of (40%) with E.coli in burger samples (28%) detection rate for Salmonellla from minced meat product. The high prevalence rates ofpathogenic and potentially pathogenic bacteria obtained in thisstudy indicates that hygiene was poor during processing. Most working staff in the meat factories may not receive any public health education or training courses. Poor personal hygiene was obvious among the workers and hygiene measures which are applied in these factories were poor. Workers were not asked to use hair covers or appropriate gloves during handling and processing, which may constitute public health hazarded for the consumers
URI: http://khartoumspace.uofk.edu/handle/123456789/9296
Date: 2015-04-22


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