Occurrence of klebsiella in some meat products and the effect of cold storage and some meat additives on its growth rate in Assiut [electronic resource].

Includes references.

One hundred random samples of meat products; beef-burger, lunchon, sausage, and basterma (25 each) were collected from different supermarkets in Assiut and subjected to enumeration, isolation and identification of Klebsiella organisms. The results showed that all then strains were identified as Klebsiella pneumoniae. Klebsiella organisms could be detected with percentage of 52, 28, and 8 from beef -burger, lunchon and sausage with mean values of 3.2x10⁴ ±1.6, 5.9x10³ ± 4.11 and 1.4x10²± 0.07 cfu/g respectively .No significant difference could be detected among beef -burger and lunchon, while a signficant difference appeared between beef burger and sausage and also between sausage and lunchon at P<0.05. Klebsiella could not be detected in basterma. The effect of cold storage (chilling and freezing) on the growth rate of Klebsiella strains was determined at temperatures of 4C ° and -4C° in minced meat. The results indicated that freezing showed reduction in the growth rate and inactivation more than chilling. The effect of different cocentrations of sodium chloride (1,2 and 3% ) and sodium nitrite (100, and 200 ppm) were tested against the isolated organism in minced meat at three different temperatures 4°C, 37°C and 42°C respectively. Highly significant differences were recorded between the control and the treated samples by increase temperature and concentration of sodium chloride and sodium nitrite. Public health significance and suggested measures for improving the quality of meat products to protect the consumer were given.

Summary in Arabic.