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Abstract
Meat products may acts as a main source of food poisoning where
the possibility of contamination during handling, manufacture and storage
was high.
The object of this study is to share in declaring the sanitary condition of
some meat product samples collected from different shops, with special
references to the prevalence of some important food poisoning microorganisms
and their toxins in it.
Three hundred random samples representing 3 types of meat products
(lOO samples minced meat, 100 samples sausage, and 100 samples canned
meat) were collected from different shops located in different areas in Zagazig
City. All samples were transferred to the laboratory and were subjected to the
following examinations:
PART-I
(1) Organoleptic properties of meat products under examination:
Organoleptic properties of meat products under examination include
examination of colour and odour of minced meat and sausage, and examination
of consistency, homogenicity, odour, and taste of canned meat. Organoleptic
characteristics of examined meat products were shown in tables.
(2) Isolation and identification of food poisoning microorganism