Prevalence of Salmonella, Escherichia coli and Aerobic plate count in Meat Products

Abstract

This study aimed to determine the prevalence of Salmonella spp, E. coli and aerobic plate count in meat products in Khartoum State. Aerobic plate count was used to identify the contamination of the product with pathogenic microbes. A total of 100 samples of meat products were collected from factories and analyzed. The samples included 20(20%) burger, 30 (30%) sausage, 25 (25%) kofta, 12 (12%) minced meat, and 13 (13%) of different type of meat products. Cultural characteristics and different biochemical and serological tests and aerobic plate count were used to detect Salmonella.spp, Escherichia coli and aerobic microbial contamination. The results showed that 4 (4%) of samples were positive for Salmonella spp. and 44 (44%) were positive for the presence of Escherichia coli. In addition 71% of samples exceeded the limit (105cfu/g) of the Sudanese Standard for Aerobic Plate count test in meat products.The study concluded that there is contamination with Salmonella, E. coli and there is high total aerobic plates count in meat products in Khartoum state.