Abstract
A very limited research work concerning foods of porcine origin in Egypt were obtained in spite of presence of a considerable swine population and consumers. This study was conducted to investigate the prevalence of food poisoning bacteria isolated from local and imported retail pork by-products in Egyptian markets. A total of 80 pork samples, including 60 local pork by-products and 20 imported ones were used. The isolated bacteria species after biochemical and serological typing were Escherichia coli (59) and distributed as E. coli O157(27), E. coli O146(18) and E. coli O111 (14) by 33.75, 22.5 and 17.5%, respectively followed by Staphylococcus aureus which was isolated from 23 (28.75%), Salmonella spp. was represented by Salmonella typhimurium (9) Salmonella enteritidis (7) and Salmonella agona (4), as 11.25,8.75, and 5%, respectively. Finally, Listeria monocytogenes was isolated from 9 samples as 11.25%. The bacterial isolates were sensitive to ciprofloxacin and more resistant to penicillin, gentamicin, amoxicillin and ceftazidime. The bacterial isolation is considerably more in the local pork by-products than the imported samples. On the whole, both types are commonly in permissible limits of the Egyptian food quality standard as the high A.P.C. were Staphylococci and E. coli followed by Salmonella spp., then L. monocytogenes. To the best of our knowledge, this is the first report on isolation and identification of food born bacteria from pork by-products in Egypt. Key words: Pork by-products, local, imported, food poisoning bacteria, Egypt.
Highlights
Food-borne diseases are an important cause of morbidity and mortality worldwide
This study was conducted to investigate the prevalence of food poisoning bacteria isolated from local and imported retail pork by-products in Egyptian markets
Both types are commonly in permissible limits of the Egyptian food quality standard as the high A.P.C. were Staphylococci and E. coli followed by Salmonella spp., L. monocytogenes
Summary
Food-borne diseases are an important cause of morbidity and mortality worldwide. Food contamination with antibiotic-resistant bacteria can be a major threat to public health, as the antibiotic resistance determinants can be transferred to other pathogenic bacteria, potentially compromising the treatment of severe bacterial infections (Swartz, 2002). The prevalence of antimicrobial resistance among food-borne pathogens has increased during. The developing countries have bad raw food hygiene, lack incidence of foodborne disease and antimicrobial resistance epidemiology, management of biological hazards transmitted to humans by food consumption is of major health significance (Thi Thu et al, 2007). Baseline studies to determine microbial levels of pathogen prevalence can be used to assess the effectiveness of these programs and interventions (Bohaychuk et al, 2011)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
