Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 9(9): 1472-1482
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Hanan Korany Sayed1, Khalid Shawky Tolba2, Hassan Mohamed Sobhy3, Sahar Hussein Abdalla Hekal3*

1General Organization of Vet. Services – Ministry of Agriculture; 2Chief Researcher of Food Hygiene and Safety in Reference lab for Food Safety, Animal Health Research Institute, Dokki – ARC; 3Department of Natural Resources, Faculty of African Postgraduate Studies - Cairo University, Giza, Egypt.

Abstract | The current study was applied to investigate E. coli and Staph. aureus counts as well as serodiagnosis of E. coli, Salmonellae isolates and determination of enterotoxin production by Staph. aureus in 100 random local and imported fresh beef samples, from different slaughterhouses at Cairo and Giza Governorates. Staph. aureus was isolated from 22(44%) and 20 (40%) of examined local and imported meat samples respectively. E. coli was found in 40 (80%) and 34(68%) in examined local and imported meat samples, respectively. Staph. aureus enterotoxin types (A & D) were detected in two strains out of 5 randomly selected isolates from local meat only (20% of each). E. coli, one strain (20%) was isolated from fresh local meat; and classified as Enteropathogenic (EPEC), while two strains (40%) were Enterohaemorrhagic (EHEC) “O111:H2”, one strain (20%) was Enterotoxigenic (ETEC) “O15:H4”. On the other hand, one strain of E. coli (20%) isolated from imported meat was classified as Enteropathogenic (EPEC) and its serodiagnosis was O128:H2, while one strains (20%) was Enterohaemorrhagic (EHEC) “O26:H11” which harbored both (stx1 and stx2) genes and finally, the 3rd strain (20%) was Enteroinvasive (EIEC) “O159”. Meanwhile, Salmonella spp. was isolated from two samples (4%) of examined local meat; one strain was identified as S. Montevideo of Group “C1” with antigenic structure (O6,7,14:H g,m,s:1,2,7) and the 2nd strain was S. enteritidis of group “D1” (O: 1,9,12:H g,m). While, imported meat recorded 1 strain (2%) of S. Typhimurium of group “B” (O:1,4,5,12 H: i:1,2). A concerted effort, Hazard Analysis and Critical Control Points (HACCP) should be made to improve sanitary condition to mitigate bacterial contamination in slaughterhouses.

Keywords | E. coli, Egypt, Salmonella, Staph. aureus, Local and imported beef meat