The Effect of Socioeconomic Status of the Butcher Shops and Supermarkets on Microbiological Quality of Minced Meat in Alexandria City, Egypt
- Author Aiada Daw Mohamed
- DOI
- Country : Libya
- Subject : Laboratory
Keywords : SES, microbiological quality, minced meat, APC TCC and E.coli count
Abstract
The microbiological quality of meat is dependent on the slaughtering, grinding operations, sanitation during processing and packaging, inadequate refrigeration, sanitation during handling and sanitation of workers and shops in general. A total of 140 ground beef samples were purchased from local butchers and supermarkets in Alexandria. Each of the minced beef sample was analyzed for its microbiological quality (total plate count, total coliform count and E. coli count). Out of the 140 studied minced meat samples, 34(24.3%) were collected from high (SES) sites, 61(43.6%) samples collected from the medium SES sites and 45(32.1%) low SES sites. This study examined whether the microbial quality influenced with the level of socioeconomic status for populations. It was calculated that the SES sites did not affect statistically the microbiological quality of the examined minced meat samples according to their APC, TCC and E.coli count. (P ranged from 0. 072 to 0. 812).
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