Occurrence of some food poisoning microorganisms in rabbit carcasses

Fivety random samples of rabbit meat and liver [25 of each] were collected from different rabbit processing plants at Kalyobia Governorate for demonstration of food poisoning microorganisms. The obtained results revealed that the mean values and incidences of microorganisms isolated from rabbit meat and liver were 5.32x10[2] +/- 1.16x10[2] [8%] and 8.78x10[2] +/- 1.90x10[2]/g [16%], 9.11x10[3] +/- 2.63x10[3] /g [48%] and 1.41x10[4] +/- 0.27x10[4] /g [68%], 7.18x10[2] +/- 1.76x10[2] /g [44%] and 4.55x10 +/- 0.83x10 [2]/g [32%] 1.35x10[2]/g +/- 0.24x10[2] [16%] and 2.63x10[2] +/- 0.69x10[2]/g [20%]for E. coli, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus, respectively. Enteropathogenic E. coli isolates isolated from rabbit meat were serologi-cally identified as 0,[111]:K [58] [B14] while O [26]:K[60] [B6] and O[124]:.K[72] [B[17]] these serotypes were isolated from rabbit liver. Moreover, Yersinia enterocolitica was isolated from examined rabbit meat and liver samples 8% and 4%, respectively. However, Salmonella organisms could not be isolated from all examined samples. The public health significance of isolated microorganisms as well as suggestive hygienic measures to improve the quality of rabbit carcasses were discussed