Mohamed Mousa

Quality Assurance of Some Heat Treated Meat Products

The aim of this work was to assure the quality of some heat treated meat products, through organoleptic, chemical and microbiological aspects of these products. These products were Luncheon, Frankfurter and Hot dog. A total of 75 samples of final products of Luncheon, Frankfurter and Hot dog (25 / each) were collected randomly from supermarkets in Cairo Province and transferred directly (in a dry icebox) to the laboratory under complete aseptic condition with a minimum of delay. All samples were subjected to organoleptic, chemical and microbiological examination to evaluate their quality status. The results of organoleptic examination revealed that the odour ranged from good to very good, medium to very good and fair to good in Luncheon, Frankfurter and Hot Dog respectively while colour and consistency was good to very good in the three products. The results of chemical analysis revealed that the chemical indicators pH, Total Volatile Nitrogen (T.VN.) and Thiobarbituric Acid (T.B.A.) were within the permissible limits according to EOS (2005). For the chemical examination the mean value of total mesophilic bacterial count was 5.73×102 ± 2.08×102cfu/g, 2.07×106 ± 3.04×105cfu/g, and 1.83×106 ± 2.76×105cfu/g. Also, it was revealed that 100% of the examined samples of total mesophilic count of luncheon were less than the permissible limits according to EOS, (2005) while, 100% of samples of frankfurter and hot dog exceeded the permissible limits when compared with the same standard. The mean value of coliforms count were 2.92 ± 0.31cfu/g, 5.12 ± 0.25 cfu/g, and 6.92 ± 0.27cfu/g for Luncheon, Frankfurter and Hot Dog respectively. The three products were free from Salmonella. Luncheon was free from E.coli and S. aureus while frankfurter and hot dog both of E.coli and S. aureus were isolated in the rate of 80 and 12% respectively. And obtained results indicated that the gram negative coliforms and gram-positive bacteria were present predominantly, Moreover, Moulds and Yeasts counts. Moulds countscfu/g ranged from 0 to 2.1×104 with a mean value of 5.2×102 ± 1.5×102, from 2.2×102 to 3.5×104 with a mean value of 2.9×103 ± 2.1×102 and ranged from 3.1×102 to 4.6×104 with a mean value of 5.3×103 ± 2.2×102 in Luncheon, Frankfurter and Hot Dog respectively. Yeasts counts cfu/g were negative in Luncheon while, ranged from 0to 1.1×104 with a mean value of 3.8×103 ± 2.3×102 and ranged from 0to 1.6×104 with a mean value of 4.5×103 ± 2.1×102 in Frankfurter and Hot Dog respectively. So, it is highly recommended to apply restricted hygiene practices along all steps of processing and storage.

Quality Assurance of Meat and Poultry products using Advanced Biotechnological Methods

Nowadays, meat adulteration constitutes an important problem in Egypt. Adulteration causes many problems that need to be considered as economic issues arising from replacement of high commercial value meat species with cheaper or undesired meats, religious issues as pork meat prohibited for Muslims and allergic reactions arising from consumption of some special meats as equine meat species and others. The current study includes a surveillance study aimed to detect the adulteration of beef and poultry meat products with equine and or pork meat species in Damanhur city, El Behera Governorate, Egypt. Over a limited period of one year from February, 2015 to February, 2016, A total of 156 samples of meat and chicken products were collected and divided into two groups; Group (A) includes 96 packaged high brands of three meat processing plants including beef luncheon, burger and kofta (18 samples each), chicken luncheon (18), chicken burger (12) and chicken kofta (12) and Group (B) includes 60 non-packaged low brand samples of beef luncheon, burger, kofta, minced meat and sausage(6 samples each) and chicken luncheon, burger, kofta, minced meat and sausage (6 samples each) from meat shops. All samples were analyzed for detection of adulteration with equine and/or pork meat by Polymerase Chain Reaction (PCR) technique using specific primers for equine and pork species. The obtained result revealed that adulteration rate of processed meat products with equine meat species was found to be 3.2 % (5 positive samples out of 156 examined samples) so it was recommended that rapid movement of responsible authorities with cooperation with scientific academies to protect health of consumers and prevent illegal substitution of meat.

Quality assessment of frozen quail in Kafr El-Sheikh Governorate.

Assessment Frozen Quail A total of fifty random samples of frozen quail carcasses (50) were collected from different markets at Kafr El-Sheikh Governorate to be examined either bacteriologically or chemically. The results revealed that the mean values for total psychrotrophic plate, enterobacteriaece and Coliforms counts were 5.1×10±1.1×10,8.6×10±4.2×10and7.2×10±2.9×10cfu/g,respectively. The respective mean values of yeast and mould were 7×10±1.7×10 and 2.2×10±2.7×10 cfu/g .Staph. aureus and E.coli were isolated from 2(4%) and 18(36%) of the examined frozen quail samples while Salmonella failed to be isolated from the examined frozen quail samples. Moreover, the mean values of pH, total volatile nitrogen (TVN) (mg/100gm) and Thiobarbituric acid (TBA) (mg/Kg) were 5.8±0.01, 7.1±0.32 and 0.23±0.01, respectively. The results were statistically evaluated. The possible sources of quail meat contamination, the Public health importance of the isolated bacteria and the hygienic measures which should be imposed were discussed. *Corresponding Author :

Parasitic Hazard of Some Imported Frozen Fish

A total of 100 frozen fishes belonging to four different fish species were examined for presence of different types of parasites from April 2014 till the end of November 2014 , four types of parasites were identified , Nematode , Trematode , Protozoa and Crustacea . Total prevalence of each type of fish was as following, Herring fish (Clupea harengus ) was the most susceptible to parasitic infection as the infection rate was 96% for different species of parasites , this followed by Mackerel (Scomber scombrus ) at the infection rate 92% , then the Horse mackerel (Trachurus mediterraneus) at the infection rate 88% and Fish fillet (Pangasius hypophthalmus)was less susceptible to parasitic infection at the 16%.