الفهرس 
Microbiological studies on salmonella species isolated from meat and meat products
CONTENTSOnly 14 pages are availabe for public view
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Abstract
To study the incidence of Salmonella spp. in meat products such as raw meat, minced meat, sausage and hawawshi, a total of 160 random meat products samples were collected from shops and supermarkets in Cairo governorate; 40 samples of each product. The results showed that Salmonella species were found totally in 21 samples out of 160 examined samples (13.125%). It was observed that 17.5% (7/40) of raw meat; 10% (4/40) of minced meat; 10% (4/40) of sausage; and 15% (6/40) of hawawshi were positive for Salmonella. Positive samples of Salmonella were identified by serology typing (Salmonella Newport, Salmonella Typhimurium and Salmonella Senftenberg). Higher rates of Salmonella contamination were found in raw meat and hawawshi while lower rates found in minced meat and sausage. Meat products are contaminated with Salmonella especially products which consists of raw minced meat and not subjected to heat treatments. Raw materials used for manufacturing of meat products should be carefully selected and tested for freedom of Salmonella