Bacteriological Quality and Isolation Some Pathogenic Bacteria from Some Meat Products Sold In Some Local Markets of West Libya (Alzawi, Surman, Sabratha and Algelat)
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meat contamination , meat microbial-isolation of bacteria.
Abstract
This study was aimed to evaluate the bacteriological quality and isolation some pathogenic bacteria from some meat products sold in some local markets of West Libya (Alzawi, surman, sabratha and Algelat) .5 samples of minced meat, beef burger, and sausage were collected from each city subjected to bacteriological analysis. Isolation and identification of some pathogenic and Public Health Hazard bacterial groups (salmonella, E.coli and staphylococcus) were carried out. The obtained results indicated that minced meat has the highest contamination level compared with the other products. The mean values of total bacterial count isolated from minced meat, beef burger and sausage samples were 6 x 108, 3.1x 105 and 5.6x 104CFU/g, respectively. Escherichia coli were detected in 50 % of the examined minced meet samples and 30% of beef burger but not found in sausage samples. Salmonella were isolated from 20 % of minced meat sample and 10% of Beef burger at levels of 6x 104 and 4x 102 CFU/ g, respectively. Data also showed that 20% of minced meet samples and 10% of beef burger samples were contaminated with Staphylococcus aureus at levels of 3x 103, 4x 102 and 2x 102 CFU/g, respectively.
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