Bacteriological Quality Profiles and Prevalence of Staphylococcus aureus, Salmonella Species, and E. coli in Meat Samples of Sheep and Goats

Soliman, Mohamed Korany; A. Shaltout, Fahim; A. Ali, Enas

doi:10.21608/ejvs.2024.312380.2317

Bacteriological Quality Profiles and Prevalence of Staphylococcus aureus, Salmonella Species, and E. coli in Meat Samples of Sheep and Goats

Articles in Press

Document Type : Review Artical

Authors

¹ Food Hygiene and Contol Department, Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh, PO box 13736, Egypt

² Food Hygiene Dept., Animal Health Research Institute, ARC, Egypt

10.21608/ejvs.2024.312380.2317

Abstract

The high nutritional value as well as traditional delicacies of beef, chevon, and mutton, are leading to an increase in the consumer demand. Even though, sheep and goat meat can become contaminated with harmful microorganisms as a result of unauthorized outdoor slaughtering, poor hygiene in slaughterhouses, and improper processing in food sites. This study aimed to identify pathogenic bacteria (including Staphylococcus aureus, Salmonella, and E. coli) in sheep and goat meat in slaughterhouses located in Qaluibya governorate, Egypt. The microbiological quality of samples was assessed by evaluating the total colony and coliform counts. A grand total of 100 samples were collected from the meat of sheep and goats. For instance, the average total colony count (TCC) levels for chevon meat and mutton meat samples were 3.2x10⁵ ± 0.4x10⁵ and 7.4x10⁵ ± 0.9x10⁵, respectively. The average coliform count in chevon meat samples was 4.5x10² ± 0.6x102, while in mutton meat samples it was 15x102 ± 2.0x102. Staphylococcus aureus prevalence rates were 36% and 50% while Escherichia coli prevalence's were 44% and 56% in chevon meat or mutton meat samples, respectively. Nonetheless, Salmonella species were not found in either of both meat types. It is recommended that in addition to strict hygienic measures, adequate and safe water are to be supplied by authorities for use in all slaughterhouses to improve quality and reduce contamination of slaughtered carcassess.

Keywords