Comparative prevalence of pathogenic and spoilage microbes in chicken sausages from Egypt and Greece

Samir Mahgoub, Mahmoud Sitohy

Biochemistry Departments, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
Microbiology Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.

DOI: 10.4236/health.2013.52037                

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.

Keywords

Chicken Sausage; Food-Borne Pathogens; Contamination; Listeria

Conflicts of Interest

The authors declare no conflicts of interest.

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