الفهرس 
Incidence of food poisoning bacteria in meat and its productsOnly 14 pages are availabe for public view
 |  | from | 111 |  |  |
| | | from | 111 | | |
Abstract
A study for the evaluation of the microbial and chemical
quality of some meat products like sausage, kofta and burger as
fermented processed meat was applied on samples collected from
Great Cairo retail markets. The obtained data for microbiological
analysis revealed that, most of the bacterial parameters (TPC, TCC,
FCC, Staphylococcal count and Bacillus cereus count) in the
examined samples exceeded the permissible limits. Clostridium
perfringins and Listeria monocytogenes could be isolated from
examined samples in 16.7 % and 46.4 %, respectively.
The effect of some protective strains of Lactobacillus
curvatus and Lactobacillus plantarum on Listeria monocytogenes
and Staphylococcus aureus in sausage and burger samples was also
evaluated. The results clearly revealed that, there was a marked
gradual decrease of the initial count of both Listeria monocytogenes
and Staphylococcus aureus count (2x108 & 6x109 cfu/g
respectively) during the fermentation process to be (2x102 and
5.2x102 cfu/g, respectively) at the end of experiment (120 min.) in
case of sausage. And (3x108 & 8x109 cfu/g respectively) during the
fermentation process to be (5.2x102 and 1x103 cfu/g, respectively)
at the end of experiment (120 min.) in case of Burger.
The amino acids’ profile was estimated in fermented sausage
and burger samples which showed some alterations after
fermentation. Compression and penetration (as rheological
properties) of the samples were estimated before and after
fermentation, and the obtained results indicated enhancement of the
samples’ texture.
Key words: Fermented sausage, L. curvatus, L. plantarum , L.
monocytogenes, Staph. aureus, Amino acids profile. Rheological
properties.