Assessment the hygienic quality of basterma in two processing plants in Alexandria Governorate [electronic resource].

Includes references.

The assessment of hygienic quality of basterma (dry-cured meat product) during processing in two plants in Alexandria, Egypt, has been investigated. First plant (plant A) applies quality assurance program during processing while second plant (plant B) produces basterrna by the traditional technique. The investigation was conducted through determination of Aerobic Plate Count (APC), isolation and identification of Staphlococcus aureus and Salmonella spp. of frozen raw meat, defrosted meat and final product samples, Also, estimation of moisture and sodium nitrite content of final product samples, as well as personal monitoring of processing environment in both plants was carried out. Results indicated that the bacteriological quality of raw meat in both plants nearly the same and within the acceptable limits. Bacteriological quality of defrosted meat in plant (A) was good and within the acceptable level 'Yhile in plant (B) most samples has high APC and 40% were contaminated with S. aureus. Bacterial and chemical results of final products samples in plant (A) were within the legal limit except few samples had high APC, while in plant B most samples were exceeded the acceptable limits of APC, moisture and sodium nitrite content as well as S. aureus could be isolated from 60% of samples. Salmonella spp. could not be detected in all examined samples. We could conclude that quality assurance program improves the hygienic quality of produced basterma, but few points still need strict control. The control measures and hygienic requirements needed to produce safe and high quality basterma in both plants were discussed and clarified to be employed.

Summary in Arabic.

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