Investigations on the presence of e.coli o157:h7 in some meat products
<b>Aim:</b> Presence of E. coli 0157:H7 was investigated in some meat products.<p> <b>Materials and Methods:</b> Sausage, salami, hamburger meat, Inegöl meat ball, pastrami, minced meat and brisket and haunch of poultry collected from different meat sellers in Konya wer...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=555 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | <b>Aim:</b> Presence of E. coli 0157:H7 was investigated in some
meat products.<p>
<b>Materials and Methods:</b> Sausage, salami, hamburger meat,
Inegöl meat ball, pastrami, minced meat and brisket and
haunch of poultry collected from different meat sellers in
Konya were used as materials. Totally 173 samples were assessed
for coliform bacteria E. coli, E.coli O157 and E. coli
O157:H7.<p>
<b>Results:</b> The average amount of coliform bacteria in frozen
and refrigerated hamburger and Inegöl meatballs and
sucuk, sausage, brisket and haunch meat from poultry are
determined as 13;3.75;4.44; 5.10; 3.44; 1.85; 3.11; 3.14 and
4.28 log<sub>10</sub> cfu/g, respectively. The number of E. coli bacteria
in analyzed samples was found between 1.15 and 3.17 log<sub>10</sub>
cfu/g and found statistically significant (p<0.05). No proliferation
was determined in sausage, salami and pastrami
samples. It was found that the lowest values were in poultry
haunch samples (1.15 log<sub>10</sub> cfu/g), the highest levels were in
minced meat (3.17 log<sub>10</sub> cfu/g). In four of the minced meat
samples analyzed in this study, E.coli O157 (11.1%) was determined,
in two of them E.coli O157:H7 (8.1%) and in one
refrigerated hamburger meat ball sample E.coli O157 and
E.coli O157:H7 (4.34%) were determined.<p>
<b>Conclusion:</b> The presence of E.coli O157 and E.coli O157:H7
in minced meat and refrigerated hamburger meat indicates
that, these products have low microbiological quality and
threaten public health. |
|---|---|
| ISSN: | 1309-6958 2146-1953 |