Assessment and evaluation of bacteriological hazards from critical points in meat shops concerning some toxigenic and biofilm-forming bacteria [electronic resource]

Includes bibliographic reference.

To manage public health threats in meat from meat shops, the present study aimed to identify and evaluate the bacteriological hazard from critical points (meat cuts, liver, minced meat, equipment including knives and mincing machines, Tables, workers' hands, and refrigerators) in retail meat shops of different regions in Kafr El-Sheikh city, Egypt, through total bacterial count (TBC), total coliform count (TCC), and Staphylococcus aureus count (SC) in examined samples and swabs from each source (n =20) the mean count values in CFU/g were recorded higher (p< 0.05) in minced meat samples. Samples that exceeded permissible limits were also detected. S. aureus was isolated in descending order by a rate of 100%, 85%, 80%, 65%, 60%, 50%, and 40% from tables, workers' hands, refrigerators, minced meat, equipment, meat cuts and liver samples, respectively, this means instruments, and workers' hands are higher in isolation rate of S. aureus than meat products. Among10 isolates of S. aureus from different points, the prevalent genotypes of biofilm-forming genes were ebps and eno in all samples, while enterotoxins genes represented by seb and sec. Fifty-four out of 100 E.coli isolates were identified serologically as EPEC (O146: H21, O44: H18, O20: H7, O163: H2), EHEC (O111: H2, O26: H11, O91: H21, O117: H18), ETEC (O125: H21, O128: H2), and EIEC (O159). Findings revealed that meat sold in our local meat shops contains high numbers of spoilage and pathogenic organisms that could be a possible threat to meat and consumers.
Keywords: Meat contamination, meat shops, biofilm-forming bacteria, S. aureus, E.coli

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