Prevalence of psychrotrophic bacteria in beef and chicken products [electronic resource].

Includes references.

One hundred samples of beef and chicken products, 20 each of smoked chicken breast, pressed turkey breast, cooked smoked chicken roll, pressed beef and dry beef salami were purchased from supermarkets in Giza and Cairo Governorates for sanitary evaluation. Standard methods were used to determine psychrotrophic and Bacillus cereus counts where the mean values of psychrotrophic counts for smoked chicken breast, pressed turkey breast, cooked smoked chicken. roll, pressed beef and dry beef salami were 3.2x 10² ± 3xl0², 1.6 x 10³ ± 1.2xl0³ , 3.6xl0² ± 3.3 x10², 2 X 10³ ±I.8 X 10³ and 2.6 x 10³ ± 10³ respectively while of B.cereus count were 2x 10 ± 2 xIO, 1 x 10³ ± 4 xI0², 5 x10 ± 3 x 10, 3 X 10² ± 2 x 10² and 4 x 10 ± 4 x 10 respectively. The incidence of B.cereus in the examined samples was 5, 10, 5, 10 and 5% respectively. 1.monocytogenes couldn't be detected in cooked smoked chicken roll and dry salami while it was 5% in each of the other three products. In addition, Y.enterocolitica couldn't be detected in dry salami while it was 10% in pressed beef and 5% for each ofthe other three products.

Summary in Arabic.