A total of 125 random samples of raw beef burger were collected from different localities in Alexandria Governorate 75 from super markets (25 each of three meat producing companies), 25 from butchers and 25 from small restaurants. All samples were examined for detection and enumeration of E. coli, results revealed that 45.7% of total examined samples were contaminated with E. coli. The highest incidence was among butcher’s samples 64%. Also results investigate that 31.6% of positive samples were over the allowable limit of 102/gram for E. coli. - 10 selected burger samples with E. coli greater than 103/g were collected and cooked to investigate the effect of heating on E. coli count result investigate 98% reduction percent in E. coli count due to sufficient cooking. - The sensitivity of isolated E. coli strains to different antibiotics was also discussed together with the public health significant of isolates E. coli strains.
Mostafa, N. (2008). ESCHERICHIA COLI AS A POTENTIAL PATHOGEN IN BEEF BURGER. Kafrelsheikh Veterinary Medical Journal, 6(2), 274-283. doi: 10.21608/kvmj.2008.116237
MLA
N.Y. Mostafa. "ESCHERICHIA COLI AS A POTENTIAL PATHOGEN IN BEEF BURGER". Kafrelsheikh Veterinary Medical Journal, 6, 2, 2008, 274-283. doi: 10.21608/kvmj.2008.116237
HARVARD
Mostafa, N. (2008). 'ESCHERICHIA COLI AS A POTENTIAL PATHOGEN IN BEEF BURGER', Kafrelsheikh Veterinary Medical Journal, 6(2), pp. 274-283. doi: 10.21608/kvmj.2008.116237
VANCOUVER
Mostafa, N. ESCHERICHIA COLI AS A POTENTIAL PATHOGEN IN BEEF BURGER. Kafrelsheikh Veterinary Medical Journal, 2008; 6(2): 274-283. doi: 10.21608/kvmj.2008.116237
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