Bacteriological Status and Prevalence of Shiga Toxin Producing E. coli in Bovine Meat Products with a Reduction Trial Using Acetic and Citric Acids
Bacteriological Status and Prevalence of Shiga Toxin Producing E. coli in Bovine Meat Products with a Reduction Trial Using Acetic and Citric Acids
Zohair S. Mulla1*, Mostafa M. Abdelhafeez2
Bacterial counts of the examined meat product samples. Values represent means SD (Log cfu/g) of A) total bacterial count, B) total psychrophilic count in in the examined ground beef, beef burger, and beef sausage. Columns with different letter are significantly different at p < 0.05.
Coliforms and E. coli counts of the examined meat product samples. Values represent means SD (Log cfu/g) of A) Coliforms, B) E. coli counts in in the examined ground beef, beef burger, and beef sausage. Columns with different letter are significantly different at p < 0.05.
A) Prevalence rates of E. coli in the examined ground beef, beef burger, and beef sausage. B) Prevalence rates of different E. coli serotypes recovered from the examined meat products
Agarose gel electrophoresis of shiga toxins coding genes (stx1 & stx2) in the identified E. coli serotypes isolated from the examined meat products using PCR.
