الفهرس Only 14 pages are availabe for public view
 |  | from | 115 |  |  |
| | | from | 115 | | |
Abstract
A total of one hundred and fifty random samples of meat products
include [50 Hamburger samples, 50 Fresh sausage and 50 Luncheon
from different shops and supermarkets in Cairo
city for enumeration and isolation of Aerobic Spore Forming(A.S.F.)
bacteria including Bacillus cereus and toxins production of isolated
Bacillus cereus [used Bacillus cereus selective agar for isolation and
identification of Bacillus cereus and Dextrose Casein Peptone agar for
solation of others aerobic spore former] .
Aerobic spore forming bacteria were isolated and identified as
thermophilic and mesophilic aerobic spore forming bacteria and the
obtained results could be summarized as follows :-
The mean values of identified thermophilic aerobic spore forming
bacteria counts per gram in the samples of Hamburger, Fresh sausage and
Luncheon were 4.19 X 103,6.4 X 104 and 7.5Xl03 C.F.U. respectively;
but the mean values of identified mesophilic aerobic spore fanning
in Hamburger, Fresh sausage and Luncheon samples were
1.22XI05, 2.54 X 105 and 8 X 105 C.F.U. respectively.
Wl111c the mean values of identified Bacillus cercus counts in the
ned samples ()1’ Hamburger. Fresh sausage and Luncheon were
(105, 1.2 X 1()6 and 4.5 X 105 C.F.U. respectively .
The detected aerobic sporeforming bacteria, their frequencies and
itages in Hambueger samples were Bacillus coagulans 6 times 5.3%,
lIS alcalophilus one time 0.9%, Bacillus alvei 5 times 4.4%, Bacil-
arinus 4 times 3.5% , Bacillus Ientimorbus one time 0.9%, Bacillus
iformis 19 times 16.8%, Bacillus popilliae 2 times 1. 8% , Bacillus
hermophilus 22 times 19.5% and Bacillus subtilis 29 times 25.7% ~
Fresh sausage were Bacillus coagulans 7 times 9.7% , Bacillus
ihilus 9 times 12.5% , and Bacillus subtilis 32 times 44.5% , while
icheon samples were Bacillus coagulans 13 times 10.9% , B. Alvei 3
2.5% , Bacillus azotoformans 3 times 2.5%, Bacillus marinus 3
2.5% , Bacillus lentimorbus one time 0.8%, Bacillus stearotherrno-
19 times 15.8% and Bacillus subtilis 53 times 44.2% .
Bacillus cereus incidence in examined Hamburger, Fresh sausage
uncheon samples were 48%, 180/0 and 50% respectively. The
t frequencies of Bacillus cereus counts in Hamburger, Fresh sausage
mcheon samples were 91.6% [103-105 colony per gram] ,88.8%
CU[8[1’-
1 \! - -.
\ ’ , - 1
I~” i, -l’’’’-’’ T”’f IH”’IT)
!. I, v•,-,)~ .•.. : l.l-\””.) F” d u •. ~
The diarrheatic enterotoxins of isolated ’Bacillus cereus strains
could be detected in Hamburger and Luncheon samples 20.8% and 8%
respectively : but detection of diarrheatic toxin in Fresh sausage and
emetic toxin in all examined samples failed,