Microbial quality control of raw ground beef and fresh sausage in Casablanca (Morocco).
J Environ Health
; 71(4): 51-5, 63, 2008 Nov.
Article
in En
| MEDLINE
| ID: mdl-19004395
ABSTRACT
In this study, samples of raw ground beef (n = 150) and fresh sausage (n = 100) were collected randomly from butcheries, supermarkets, and fast-food shops, in Casablanca, Morocco. Two types of meat product samples were considered, one with spices (n = 115) and other without spices (n = 135). All the samples were analyzed for the presence of the following bacteria Escherichia coli, Staphylococcus, Clostridium perfringens, Salmonella, and Listeria monocytogenes. E. coli strains were further typed by pulsed-field gel electrophoresis (PFGE), Operon O, and characterized for virulence genes by polymerase chain reaction (PCR). Results indicated that counts of E. coli, coagulase-positive Staphylococcus, and C. perfringens were 17%, 9.6%, and 8.7% in samples without spices, respectively; and 23.5%, 23.7%, and 29.6% in samples with spices, respectively. Two pathogenic genes, LT and EAST, were identified separately in four strains of E. coli. Salmonella and L. monocytogenes were isolated in 2.8% and 3.2% of the total samples, respectively.
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Database:
MEDLINE
Main subject:
Food Microbiology
/
Meat Products
Limits:
Animals
/
Humans
Country/Region as subject:
Africa
Language:
En
Journal:
J Environ Health
Year:
2008
Type:
Article
Affiliation country:
Morocco