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El-Sayed, A., Karmi, M., Maky, M. (2021). Incidence of Staphylococcus aureus in raw fresh and frozen beef meat in Aswan city, Egypt. Aswan University Journal of Environmental Studies, 2(2), 126-131. doi: 10.21608/aujes.2021.71980.1021
Aml Mohamed El-Sayed; Mohamed Karmi; Mohamed Abdelfattah Maky. "Incidence of Staphylococcus aureus in raw fresh and frozen beef meat in Aswan city, Egypt". Aswan University Journal of Environmental Studies, 2, 2, 2021, 126-131. doi: 10.21608/aujes.2021.71980.1021
El-Sayed, A., Karmi, M., Maky, M. (2021). 'Incidence of Staphylococcus aureus in raw fresh and frozen beef meat in Aswan city, Egypt', Aswan University Journal of Environmental Studies, 2(2), pp. 126-131. doi: 10.21608/aujes.2021.71980.1021
El-Sayed, A., Karmi, M., Maky, M. Incidence of Staphylococcus aureus in raw fresh and frozen beef meat in Aswan city, Egypt. Aswan University Journal of Environmental Studies, 2021; 2(2): 126-131. doi: 10.21608/aujes.2021.71980.1021

Incidence of Staphylococcus aureus in raw fresh and frozen beef meat in Aswan city, Egypt

Article 10, Volume 2, Issue 2, June 2021, Page 126-131  XML PDF (687.97 K)
Document Type: Original Research
DOI: 10.21608/aujes.2021.71980.1021
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Authors
Aml Mohamed El-Sayed email 1; Mohamed Karmi2; Mohamed Abdelfattah Maky3
1micro veterinary faculty
2Fac, of Vet. Med. Food hygiene Department
3Fac. of Vet. Med. Food Hygiene Department
Abstract
Meat is considered an excellent source of high quality animal protein, vitamins as B complex and minerals as iron. Therefore a total of 100 fresh and frozen meat samples were collected from Aswan city supermarkets for evaluation of the presence of contamination with Staphylococcus aureus. The results revealed that the incidence of isolated Staph. aureus from frozen meat samples were 36% and from fresh meat samples were 34% and the Staphylococcal count in examined fresh and frozen meat were4.1x103±1.05x103 and 2.2x103±0.52x103; respectively. confirmation of the results done by using of Polymease Chain Reaction (PCR) .

Meat considered as an important source of protein, fat, vitamins and minerals, low in carbohydrate content. All muscle tissue is very high in protein, containing all of the essential amino acids and in most cases is a good source of zinc, vitaminB12, selenium, phosphorus, niacin, vitaminB6, choline, riboflavin and iron.meat is very important for us
Keywords
Keywords: Staphylococcus. aureus; Fresh meat; frozen meat; PCR
Main Subjects
Microbial ecology
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