Food poisoning microorganisms in some meat products with special reference to Yersinia enterocolitica.
Abstract: A total of 200 random samples of meat products (40 each of minced meat, sausage, luncheon, hamburger and basterma) were collected from different markets at North Sinai. The samples were examined for the presence of Salmonella, Campylobacter jejuni, Yesinia enterocolitica and Staphylococcus aureus. The incidence percentage of Salmonella in the products were 20, 15, 10, 12.5 and 7.5. (C. jejuni (17.5, 25, 5, 20 and 0); Y. enterocolitca (22.5, 17.5, 15, 12.5 and 0); and S. aureus (45, 22.5, 37.5, 40 and 30), respectively. The serotypes of isolated Salmonellae were Salmonella typhimurium, S. entritidis, S. virchow, S. kottbus, S. newport and S. infantis. The Y. enterocolitica biotypes were 1, 2 and 4. The importance of the isolated pathogens were discussed, and the hygienic rule and recommendation to avoid such pathogen were illustrated
Publication year 2004
Organization Name
Country Egypt
City القاهرة
serial title مجلة الجمعية الطبية البيطرية المصرية
Volume 64 . 3
Department Bacteriology
Author(s) from ARC
Agris Categories Veterinary science and hygiene - General aspects
AGROVOC
TERMS		 Foodborne diseases. Meat products. Poisoning. Salmonella. Yersinia enterocolitica.
Publication Type Journal
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