Microbial Evaluation of Heat Treated Meat Products

A total of 75 random samples of meat products including; luncheon, frankfurter and hot dog (25 of each) were collected from different supermarkets at Cairo Province. All collected samples were subjected to microbiological examination to evaluate the microbiological status these heat treated meat products. The obtained results clarified that the mean value of aerobic bacterial count was 8.9×10^3 ± 1.1×10^3 cfu/g for luncheon, 5.2×10^3 ± 1.3×10^3 cfu/g for frankfurter and 7.2 ×10^3 ± 1.2 ×10^3 cfu/g for hot dog. Also, it was found that 32, 20 and 24% of the examined samples of luncheon, frankfurter and hot dog, respectively had bacterial count more than the permissible limits when compared with EOSQC (2005). The mean value of Enterobacteriaceae count of luncheon was 1.2 × 10^3 ± 1.7 ×10^2 cfu/g, for frankfurter 1.9 ×10^3 ± 2.6 ×10^2 cfu/g and for hot dog 2.1 × 10^3 ± 4.8 ×10^2 cfu/g. Coliform count of luncheon was 9.2×10^2 ± 1.1×10^2 cfu/g, for frankfurter 6.8×10^2 ± 1.4×1062 cfu/g and hot dog 8.3×10^2 ±1.6×1062 cfu/g. The rate of isolation of Enteropathogenic E. coli was 36, 48 and 32% of the examined samples of luncheon, frankfurter and hot dog, respectively. Salmonella organisms were recovered from 20, 32 and 40% of the examined samples of luncheon, frankfurter and hotdog, respectively. In addition, fungal evaluation was done via Mould and Yeast Counts. The obtained result indicated that the gram negative coliforms and gram-positive bacteria were present predominantly, and the fungus was the least frequent in the heat treated meat product samples therefore, it is suggested the application of stringent hygiene practices along the food chain.