Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 9(11): 1933-1944
Http://dx.doi.org/10.17582/journal.aavs/2021/9.11.1933.1944
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Aliaa S. Osman1, Khalid Shawky Tolba2, Abdelsalam Atef3*, Mohamed E. El Mossalami3, Sahar Hussein Abdalla Hekal4

1Central Administration of Preventive Medicine, General Organization for Veterinary Services; 2Food Hygiene and Safety in Reference Lab for Food Safety, Animal Health Research Institute, Dokki, ARC; 3Meat Hygiene and Control department, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt; 4Department of Natural Resources, Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt.

Abstract | This study was conducted to evaluate the bacteriological safety of raw and cooked meat products represented by Aerobic Plate Count, Enterobacteriaceae, Coliforms, E. coli and Staph. aureus counts as well as determination of pH, TVBN and TBA of a totally examined 110 samples (20 each of shish tawook, kofta, fillet and escalope pane, besides, 30 swabs (10 each of hands, food contact surfaces and cutting knifes). The obtained results in this study indicated that the Overall reduction the bacterial counts of the above-mentioned organisms according to their prevalence in the different products under study were significantly reduced by 2, <1, 1, and <2 log10cfu/g in raw examined samples of shish tawook, kofta, fillet and escalope pane treated with 5% vinegar as compared with raw untreated samples, respectively. In addition, cooked treated aforementioned sample types with vinegar 5% showed significant reduction represented by 2, 1, <2 and 1 log10cfu/g when compared with cooked untreated samples. So, using of vinegar either in raw or cooked products leads to a significant reduction in the number of bacteria contaminating products. Hand swab before cleaning and sanitizing recorded 3.31±0.52 (100%), 2.54±0.92 (100%), 2.47±0.74 (60%), <1 (0.0%) and 2.12±0.55 (80%), while after cleaning it was recorded 2.39±0.5 (100%), 1.59±0.25 (60%),1.36±0.24 (40%), <1 (0.0%) and 1.74±0.62 (60%). Surfaces swab recorded 3±1.04 (100%), 1.5±0.96 (50%), 2.06±1.49 (20%), <1 (0.0%) and 2.3±1.18 (30%), before cleaning and 1.73±1.02 (100%), <1, <1, <1 and (30%) 2±0.7 log10cfu/g after cleaning. Knife swabs recorded 3.35±0.76 (100%), 2.68±0.68 (50%), 2.5±0.91 (40%), <1and 2.25±1.0 (70%) before cleaning, while after cleaning they were recorded 1.77±1.19 (100%), 2.59±0.16 (20%), <1, <1and 1.97±0.58 for the aforementioned bacterial counts, respectively. Salmonella was not isolated from any of the examined samples or swabs. Meanwhile, chemical analysis of pH, TVB-N and TBA recorded 0.04±0.02, 11.86±1.24 and 5.86±0.18 for shish tawook; 0.05±0.02, 6.6±2.19 and 6.12±0.31 for kofta; 0.04±0.03, 7.22±2.49 and 5.62±0.13 for fillet and 0.41±0.16, 13.18±2.15 and 5.96±0.49 for escalope pane, respectively. Significance differences (P<0.05) were obvious between raw and cooked samples and for some extent between treated and non-treated one.

Keywords | Bacteriological safety, Coliforms, Enterobacteriaceae, E. coli, Raw and cooked meat, Staph. aureus, Salmonella