Abstract
Objective: The aim of this study determination the effectiveness of meat processing and hygienic status of butchers on the microbial load of minced meat. Methods: the minced beef samples (140 fresh and frozen samples) were collected from different butchers sites and some shops in Alexandria. The samples were, analyzed for its microbial quality (APC, TCC and ECC of minced beef and the presence of E. coli O157:H7. Results: Regarding sanitation sites, 25% unsatisfactory samples recorded in good and bad sanitation sites according to their APC and TCC. However, there was a statistical difference when comparing according to their E. coli count (p=0.047). Neither wearing gloves nor lab coats affected statistically the quality of examined minced beef. None out from all examined beef samples showed E. coli O157: H7. Conclusion: The hygienic status of collection sites affected significantly by E. coli count. Wearing gloves and lab coats by butcher minimizes the bacterial contamination.
Publisher
Alasmarya Islamic University
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