Quantification of the contamination of some meat and poultry products sold in Sharkia Governorate

The microbiological quality was determined by total aerobic viable counts, total mesophilic and psychrophilic bacteria, total coliform, and faecal coliform, molds, yeasts, and pathogenic bacteria (Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes). The numbers of total fungi, aerobic bacteria and Staphylococcus aureus in Halwany chicken luncheon gave 2 x 102 fp/g, 3 x 106 and 5.2 x 102 cfu/g, respectively, which were higher than the limit set by the Egyptian Standards (ES) and free from faecal coliform. Halwany and Americana sausage showed higher counts for Staphylococcus aureus, total coliform, and aerobic bacteria exceeding the ES limits. Halwany sausage was better than Americana concerning faecal coliform and Staphylococcus spp. while the later showed higher values for fungi, yeasts psychrophilic, and mesophilic bacteria. Minced meat products found to harbour considerable densities of microorganisms, Halwany and Americana gave almost the same values which exceed the ES. Chilled chicken from Sharkia Chicken Company gave high total coliform reached 19 times of the acceptable level and the aerobic bacteria reach 3.5 x 107 cfu/g. All meat products were free from Listeria monocytogenes as well as faecal coliform except Americana sausage (50% positive for faecal coliform). Salmonella spp. were detected in five meat products and only Halwany minced meat was free. Higher protein content was recorded in chicken samples, while the lower was found in sausage, with a pH values ranged between 5.2-6.1. The fat content in all meat samples was lower than ES, with less moisture content, 50.28% for Halwany luncheon while it reached 70.2% in chicken. Most products tested are not acceptable according to the presence of Salmonella spp., Staphylococcus aureus, and heavy load of coliform and faecal coliform counts. So, it must be rejected before distributed to the consumers. The results obtained indicate the need to improve the processing and handling of these products, to meet the ES requirements.