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Abstract
A total of 80 samples of meat products (20 each of minced meat ,
luncheon , burger and sausage ) were collected from different shops and
supermarkets in El-Gharbia proviance, Egypt . to evaluate the prevelance
of Pseudomonas species in these products .
1-Pseudomonas species count
The obtained results pointed out that 95% , 35% , 30% and 50% of
the examined minced meat , luncheon , burger and sausage samples were
positive for Pseudomonas microorganism .
The mean value of Pseudomonas species count was 4.9x104 ±
2.04x104 for minced meat , 10.01x103 ± 4.6x103 for luncheon , 2.00x103
± 0.7x103 for burger and 2.00x103 ± 0.4x103 for sausage examined
samples .
2- Isolated Pseudomonas species
The incidence of Pseudomonas aeruginosa in this study was 35%
for minced meat , 20% for luncheon , 10% for burger and 15% for
sausage samples .
We could isolate many Pseudomonas strains from the examined
samples (minced meat , luncheon , burger and sausage) as P.flourescens ,
P.putida , P.alcaligenes , P.acidovorans and P.vesicularis with avarying
percentages .
3-Trials to improve the occurence of Pseudomonas aeruginosa in
minced meat using Thyme oil, Garlic oil, Nigella sativa oil and
Lactic acid 2% stored at chill temperature (4±1°C) .
A total of 2 kg sample of minced meat were devided into 8 groups
first group (control–ve ), second group (treated with Thyme oil), third
group (treated with garlic oil), fourth group (treated with nigella sativa
oil), fifth group (treated with lactic acid), sixth group (treated with
mixture of Nigella sativa oil and Thyme oil), seventh group (treated with
mixture of Nigella sativa oil and garlic oil) and the eight group (control
+ve) .