Detection of certain food-borne pathogen in some Egyptian meat

Processed meat e.g. luncheon, Basterma and ground§beef is a most popular meat product which is consumed§in the Middle East particularly in Egypt .Since these§types of processed meat is prepared from raw meat and§usually consumed without cooking, it could be§considered as a risk factor for the consumers in§terms of food borne infections.§In this book we studied some of processed meat e.g.§luncheon, Basterma and ground beef which were§collected from retail supermarkets in Assiut city,§middle Egypt and we focused on three main goals:-§The first goal was designed on the prevalence of§total aerobic and anaerobic mesophiles, and aerobic§psychrophiles in addition to aerobic and anaerobic§spore former bacteria.§The second goal was designed for looking for the§presence of certain food-borne bacterial pathogens§e.g. Bacillus cereus, Listeria monocytogenes, E. coli§O157:H7 and Staphylococcus aureus .§The third goal deals with the effect of some natural§and synthetic chemical compounds on the survival of§the isolated food-borne pathogenic bacteria.