Growth and survival of Escherichia coli carrying multidrug resistance plasmids in minced meat at different holding temperatures and during its thermal processing with reference to their public health hazard [electronic resource].

Includes references.

Minced meat was experimentally inoculated by Enteropathogenic Escherichia coli (O114 K90) strain and then divided into two parts: the first of which was subdivided into three equal parts and kept at different holding temperatures ;20-25 °C ( room temperature ) for 48 hours;4 °C FOR 14 days and -20°C for 6 weeks respectively. An obvious increase in E. coli count in minced meat samples kept at 20-25°C had occurred, while a noticeable reduction in counts had occurred in samples kept at 20°C and finally not detected at the end of the experiment . The second part was performed to find out the effect of thermal processing of minced meat on E.coli., the maximum internal temperatures of the sample during grilling on coke fire ranged from 45°C-50°C. The strain of E. coli could not resist the heating process of minced meat and was completely destroyed. Public health importance of the obtained results was discussed. Key word: E. coli carrying plasm ids, minced meat.

Summary in Arabic.