الفهرس 
arabic summary
aim of the workOnly 14 pages are availabe for public view
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Abstract
This work wascarried out to estimate the prevalence of C.jejuni in slaughtered cattle and buffalo, frozen meat as well as some meat products. The effect of cooking and cold storage on the survival of C.jejuni was also studied.
420 samples were collected: 120 of frozen beef meat, 120 fresh meat samples of cattle and buffalo, 120 samples, 15 each of 4 different sites of cattle or bufallo and 60 samples of meat products, the latter was composed of 20 samples of each of fresh minced meat, sausage, and beef burger which were collected from butchers shops and markets. Each of these samples was packed into a transport medium (BEM) and transferred to the laboratory to be examined for the presence of C.jejuni using the Rogal method for isolation.
The organism was isolated from 2.5% of frozen beef meat samples, 6.67% of fresh beef meat and 3.33% of fresh buffalo meat sampoles. The percentages of recovery of C.jejuni from different sites of cattle viz bile, liver, fecas and lymph node were 13.33%, 13.33%, 20% and 3.33% respectively. While in case of those of buffalo were 6.67%, 6.67%, 13.33% and 0% respectively. As regards the organism was isolated from fresh minced meat only with a percentage of 5% out of 20 samples, but was not isolated from any of the samples of sausage and beef burger.
The samples were therefore subject to thermal treatment of minced meat, and sausage were expermenitally inocvulated with C.jejuni using different concentration. The organism was isolated after 2 and 4 minutes of boiling minced meat then disappeared after furthur boiling, samples of inoculated sausage did not reveral the organism after 6 min. at concentration of 2x10 8 viable cells/gram. Beef burger of different thickness were inoculated with c. jejuni and subjected to frying. The organisms survived after 2 min. in case of 0.5 cm thick beef burger and 3 min. in case of 1 m thickness, then disappeares when examined after 4 minutes. Concerning burger of 2cm thickness, the organism was isolated after 1 to 4 minutes but was not detected after further frying. The results showed that C. jejuni was highly sensitive.