Microbial Profile of Fresh Beef Meat

This study aimed to determine the counts and incidences of some more indicator microorganisms and isolation of pathogenic ones. Also, total mesophilic bacterial counts, total psychrophilic bacterial counts, total enterobactereacae count, total coliforms count, total mould and yeast count as well as identification of some isolated mould. The samples used in this work have been obtained from the side surface of 100 random samples (50 samples from each of forequarter and from hindquarter) of beef meat that were collected from different abattoirs and butchers s shops at Al- Boheira Province. The weight of each samples was about 100 gm Our results cleared that, there is a significant (P 0.01) differences among the incidences of different microorganisms in examined beef meat. The higher incidences of microorganisms observed in mould and yeast in hindquarter (80 %), mesophilic bacteria in forequarter (80 %) and hindquarter (80 %). The incidences of psychrophilic bacteria showed a medium incidences as it reached to (72 %) in the hindquarter and (66 %) in forequarter also, incidences of mould and yeast in forequarter (64 %). The lower incidences of microorganisms observed in total enterobactereacae in forequarter (50 %) and in hindquarter (52 %) and in total enterobacteriaceae in forequarter (50 %) and in hindquarter (54 %), respectively. This study concluded that, the beef carcasses is undergo contamination with different microorganisms that includes aerobic bacteria, Psychrotrophic bacteria, coliform bacteria and mould and yeast that constituted a great hazards to human, the main source of contamination of beef carcasses with these bacteria and fungi is fecal matter during slaughtering and evisceration and application of good sanitary measures during slaughtering and evisceration with frequent investigation and examination microbial agents on beef carcasses.