microbiological risk assessment in ready to eat processed meat

Research Abstract

A total of (120) sample of ready to eat (RTE) meat;(20) each of cooked luncheon, frankfurter, hot dog, pastirma, shawrma and smoked luncheon were collected from different shops and grocery stores in Beni-Suef City. To be examined for their microbial load for aerobic mesophilic count, most probable number (MPN) of coliforms, fecal coliforms and E.coli as well as Staphylococcus aureus and enterococci were enumerated. Additionally E.coli, salmonella and Listeria were isolated and identified biochemically.

Research Keywords

Ready to eat meat, Microbiological risk, coliforms