Microbiological Criteria of Some Meat Products

A total of two hundred of meat product samples (Beef burger, Luncheon, Pasterma and Sausage) were collected randomly from different retail shops at Alexandria province and examined for their microbiological criteria. All the examined samples found to be contaminated with different types of microorganisms with the mean values of 8.20×10², 6.29×10², 5.40×10² and 8.28×10² , respectively for total aerobic bacterial counts; total 5.57×10², 4.96×10², 5.83×10² and 7.64×10², respectively for Psychotrophic bacterial count; 5.27×10²,4.65×10², 3.74×10² and 7.47×10², respectively for total Enterobactericeae count; 2.92×10², 3.50×10², 4.19×10² and 7.64×10², respectively for total Coliforms count and at last 4.7×10², 1.21×10², 1.22×10² and 1.00×10², respectively for total Yeast and Mold count. The incidence of identified Staphylococcus aureus was 68, 80, 60 and 88%, respectively and the incidence of identified Salmonella spp was 20, 26, 6 and 40%, respectively, while the incidence of identified Yersinia enterocolitica was 46, 40, 54 and 34, respectively.