الفهرس 
English pageOnly 14 pages are availabe for public view
 |  | from | 188 |  |  |
| | | from | 188 | | |
Abstract
One hundred and fifty samples of raw meat products were collected (30 from each of minced beef, sausage, beefburger, Kofta and Hawawshy) and were examined bacteriologically to determine the incidence of E. coli serotypes and Salmonellae. Our results revealed, the incidence of E.coli in the examined products ranged from 10-13.3%. E. coli O157:H7 could be isolated from each of minced beef, beef burger and Kofta, while Salmonellae could be isolated from sausage in 6.6% and that disagreed with the Egyptian Standard Specification (ESS) for these products. Our results revealed that these pathogens could be eliminated from meat by using high temperature (frying and roasting) and could be prevented from multiplication by using chilling less than (4°C) and freezing. The study reflected the recommendations must be taken in preservation of these products to improve their hygienic quality and to protect the safety and the health of consumer.