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Abstract
A total of 105 random samples of meat product (Luncheon, Basterma and Sausage) were collected from different supermarkets at Alexandria province. All collected samples were examined chemically and bacteriologicaly.
Results revealed that the mean values of pH of examined samples of Luncheon, Basterma and Sausage were 5.75 ± 0.053, 4.92 ± 0.074 and 5.14± 0.086, respectively.
The results also revealed that the mean values of total volatile nitrogen of examined samples of Luncheon, Basterma and Sausage, were 14.21 ± 0.795, 9.83 7 ± 0.49 and 14.54 ± 0.86, respectively.
The mean values of thiobarbituric acid of examined samples of Luncheon, Basterma and Sausage were 0.14 ± 0.01, 0.08 ± 0.01 and 0.175 ± 0.008, respectively.
The mean values of total aerobic bacterial count of examined samples of
Luncheon, Basterma and Sausage were 3.78 x ± 1.79 x , 2.21 x i0 ±
9.1 x 106 and 1.82 x 106± 43x io, respectively.
Also the results revealed that the mean values of total coliform count of examined samples of Luncheon, Basterma and Sausage were 3.7 x 102 ± 0.78 102, 1.15 x i0 ± 0.3 x iü and 1.97 x i04 ± 0.94 x i03, respectively.
The study showed that the incidence of E. coli in luncheon, Basterma and sausage were 5.71%, 11.43% and 42.85%, respectively. Also this work revealed that the percentage of Staph. aureus were 22.8 5%, 17.14%, and 31.43% in luncheon, Basterma and sausage, respectively.
In this investigation E. coli 0157 117 and Salmonella could not isolated from any examined samples.
The hygienic significance as well as the public health hazard of isolated bacteria and recommended measures to lower this contamination were discussed.