TITLE:
Comparative prevalence of pathogenic and spoilage microbes in chicken sausages from Egypt and Greece
AUTHORS:
Samir Mahgoub, Mahmoud Sitohy
KEYWORDS:
Chicken Sausage; Food-Borne Pathogens; Contamination; Listeria
JOURNAL NAME:
Health,
Vol.5 No.2,
February
28,
2013
ABSTRACT: This study investigated the spread of foodborne
pathogens: Listeria monocytogenes, Es-cherichia coli O157:H7, Staphylococcus aureus and Salmonella in chicken sausage samples collected from retail markets in Greece and Egypt
during 2006 and from Egypt through 2010. Other microbiological parameters;
total viable count (TVC), lactic acid bacteria (LAB), pseudomonads (PS),
staphylococci (STAPH), Brochothrix
thermosphacta (BT), Enterobacteriaceae (EN), Escherichia coli (EC), yeasts and moulds (Y&M) were also
counted. Egyptian chicken sausage samples were found to harbor L. mono- cytogenes, Staph. aureus and E. coli O157:H7; with frequencies equivalent to
24%, 60% and 26% of the total samples during
2006 and 37.87%, 64.44% and 41.11% of the total samples during 2010,
respectively, while Greek samples were entirely free of theses pathogens. Enrichment
techniques indicated the absence of Salmonella from both Greek and Egyptian
samples. The obtained results may mobilize food producers and handlers in
developing countries to take the due measures reducing food-borne pathogen
risks and spoilage flora alongside the poultry chain.