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BACTERIAL CONTAMINATION OF FROZEN IMPORTED MEAT
AND SAUSAGE IN BASRAH CITY
Samar S. Ghazi
College of Veterinary Medicine, Department of Veterinary Public Health, university of
Basrah,Basrah,Iraq.
(Received 2020 ,Accepted 21 November 2020)
Key words: Imported meat, frozen meat, bacterial contamination.
Corresponding author: samarsaeedg.87@yahoo.com
ABSTRACT
The study was conducted for the purpose of investigating the intestinal bacterial
contamination in imported red meat and imported sausage. The study was carried out on 40
samples of imported meat and 30 samples of sausage. The samples were collected from
different areas in Basrah city (Al-Khaleej district, Al-Hayania, Al-Geneina, Five miles, Al-
Ashar and Basra Market). Bacterial contamination in imported products (red meat and
sausage)was investigated. In addition, total bacterial count for samples was done and
compared with specific control rates. Meat samples extracts were cultivated in different
developmental and diagnostic media for the purpose of screening for bacterial
contamination mainly represented by coliform bacteria, Klebsiella pnumonia and Proteus
spp. The results of the current study showed a high level of bacterial content in imported
red meat and imported sausage, where the numbers of coliform bacteria, Klebsiella
pneumonia and proteus spp above the permitted limit set by the Iraqi central
standardization and quality.
INTRODUCTION
Red meat is an essential food for humans in all countries of the world. It is considered
one of the main sources of protein, vitamins, minerals, and fat for human beings (1). The
meat is a source of contamination from slaughtering until the end of selling, since the
contamination of the carcasses occurs during the bleeding and carcass processing
(washing, cutting, packaging and shipping) (2).
Meat is an excellent vehicle by which many pathogens (bacteria, viruses/prions and
parasites) can reach an appropriate colonization site in a new host. Although food
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production practices change, the well-recognized food-borne pathogens, such as
Salmonella spp. and Escherichia coli, seem able to evolve to exploit novel opportunities,
for example fresh produce and even generate new public health challenges (3). The
colloidal or viscous substance on meat and meat products especially those meat longoverdue
market exposure can result from excess growth Enter toxigenic Escherichia
coli(4). Workers and equipment are also among the most likely sources of contamination
during packaging and slicing (5). Food- borne organisms challenge safety of public health
each year, from this point, this work aimed to diagnosis some types of bacterial
contamination imported meat and sausage count total bacterial for samples and compare
them with specific control rates.
MATERIAL AND METHODS
Samples collection: A total of seventy sample of imported red meat(40) and sausage(30)
were collected. The samples were collected from 6 various areas in Basrah city namely (
Hay Al-Khaleej Al-hayania,Al-Geneina, five-mile area, Al-Ashar, and Basra Market).
Bacteriological examination :Preparation of samples was done according to the method
(6).Briefly, meat samples (25gm) were added to physiological salt solution (225 ml) and
mixed with a blender for 3 min. Sample (1 ml ) was transferred to tube containing 9 ml of
normal saline to make serial dilution. Then, 1 ml for each dilution dish in duplicates to
obtain the desired mitigation. Under sterile conditions, 10 ml of culture medium was added
to each petri dish and mixed. The petri dishes were then incubated at 37°C for 24 h. After
that, the counting of colonies was calculated according to colony forming units (CFU).
The number of colonies ranging from_30 to300 colonies were counting and the
rate was extracted by calculate the number of colonies in the two dishes and multiply the
inverse dilution coefficient. Bacterial isolates were diagnosed by using biochemical
diagnostic tests (Enterosystem 18R)(7). One gram of each sausage sample was ground with
a sterile pestle until it became smooth.
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The sterile distilled (9 ml) was then poured into the mortar. After that, the sample
was transferred to a test-tube to make serial dilution up to 10-7 dilution. To determine total
viable counts, 1 ml of each dilution (10-5 and 10-7) spread on nutrient agar plates in
triplicates. The plates were then incubated at 37o C for 24h.
RESULT
Total bacterial count in one gram of imported red meat in different areas (log10
CFU/gm) Where E. coli recorded the highest rate in Al-Ashar and lower rate in Basra
market, while the highest rate of Klebsiella pnumonia was in Basra market and the lower
rate in Hay Al-Khaleej, and finally for Proteus spp.was the highest contamination rate for
samples in area Al-Asha and the lowest in Hay Al-Khaleej ,all these data was represented
in table ( 1).
Table (1): Bacterial count in one gram of imported red meat
Klebsiella Proteus spp
pnumonia
Area E.coli
Hay Al-Khaleej 35*105 40*105 20*106
Al-hayania 40*104 55*104 25*105
Al-Geneina 30*105 50*105 30*104
5-mile area 25*106 45*106 35*105
Al-Ashar 50*104 43*106 45*104
Basra market 22*106 62*104 40*106
Total bacterial count in one gram of imported sausage in different areas (log10 CFU/gm).As
the previous table, E. coli count was high in Al-hayania and low count in Al-Ashar, but the
count of Klebsiella pneumonia was high in Hay Al-Khaleej and low count in Al-Hayania
and 5-mile area, whlie in Basra market for Proteus spp. and low in Al-Geneina, all these
data was shown in table (2). Analytical analysis for distribution of importedred meat
according to collection areas are shown in figure 1.
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Table 2: Bacterial count in one gram of imported sausage
Area E.coli
Hay Al- 40*10
Khaleej
Al- 60*10
hayania
Al- 32*10
Geneina
5-mile 33*10
area
Al- 25*10
Ashar
Basra 45*10
market
Figure 1:Distribution of samples(importedred meat) according to collection areas.
The percentages of bacteria that detected in one gram of imported red meat
percentage of E.coli was high
Table 3: Diagnosis some types of bacteria in imported red meat
Type of bacteria
Klebsiella pneumonia
Proteus spp.
E.coli
The percentage of bacteria that detected in one gram of imported red meat
in figure2.
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Klebsiella Proteus
pnumonia
108 49*107 35*10
107 23*105 25*10
105 45*107 23*10
105 23*108 32*10
106 39*105 33*10
108 41*108 40*10
:and low for Proteus spp. as shown in table
Isolation No. of positive Percentage
13
10
17
spp
106
108
105
105
108
meat, the
table( 3).
5.2
4
6.8
are represented
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Figure 2 :Percentage of bacteria that detected in imported red meat.
The Enterosystem 18R used for diagnosis some types of bacteria.
to diagnose some types of bacteria, as it depends on the color change
and the result appeared as the following colors in figure 3.
Figure 3: The result of Enterosystem 18R kit which used for diagnosis some types of
bacteria.
The percentage of
proteus spp. that diagnosed in imported sausage
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for biochemical test
Klebsiella pneumonia was high and the low percentage for
as shown in table 4.
This kit was used
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Table 4:Diagnosis some types of bacteria that isolated from imported sausage
The distribution of samples (imported sausage according to the collection areas are
shown in figure 3.
Figure4: Distribution of samples(sausage
The percentage of bacteria that d
represented in figure 5.
Figure5: Percentage of bacteria that
Overall percentage (%)
Type of bacteria
Klebsiella pneumonia
Proteus spp.
E.coli
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sausage) according to collection areas
detected in one gram of imported sausage
detected in imported sausage
0 2 4 6
4.2
1.2
3.6
Isolated Bacteria
Isolation
No. of positive percentage
8 4.2
9 1.2
12 3.6
) etected are
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DISCUSSION
The current study revealed that total bacterial count in red meat for E.coli, Klebsiella
pneumonia and Proteus spp. according to the collection area was high than allowable limit
. Many studies explained that the contamination of red meat especially with E.coli match
the result in this research(8) .The species of Citrobacter, Klebsiella and Enterobacter are
the most predominant species in samples collected from slaughter house ( 9).
Another study conducted on 120 samples of beef meat that collected from different
areas for study. The superficial bacterial contamination was noticed that the contamination
with E.coli was high reflects the lack of health conditions in slaughterhouse (10). The high
total viable counts from collection areas might be attributed to improper cleaning and
sanitizing of equipment and poor employee hygiene within the store and more importantly
due to erratic power supply in these areas.
The Enterobacteriaceae counts for all samples obtained from Hay-Al Khaleej and
Basra market were above the limit specified by the British Standard Institute (11).
The high enterobacteriaceae count is an indication of potential microbial
contamination during processing, distribution and storage. Their presence in large numbers in
food indicates inadequate processing/or recontamination due to cross contamination by raw
materials, dirty equipment or poor hygienic handling (12).
Enterobacteriaceae can be found in intestinal tract as normal flora. They are widely
distributed in nature. E. coli and Enterobacter spp. have the potential to cause diarrhea (13).
Proteus sp. is associated with food deterioration and hence its presence cannot be directly
related to infections, but as a contaminating agent (14).
Proteus sp. is involved in the decomposition of carcasses and can be found in faeces,
putrefied meat, sewer water, suppurating wounds, and others (15). Klebsiella sp. is one of the
bacteria that can be found in a lot of environments including the intestinal tract of humans and
animals, plants, soil, and water. Several researchers have reported that the meat samples were
contaminated with high level of Klebsiella pneumonia.(16)
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التلوث البکتیری للحوم المستوردة المجمدة و للصوصج
سمر سعید غازی
فرع الصحة العامة ، کلیة الطب البیطری، جامعة البصرة، البصره ، العراق.
الخلاصة
اجریت الدراسة لغرض التحری عن الملوثات البکتیریة المعویة فی اللحوم الحمراء المستوردة والصوصج
المستورد، حیث تم شراء ٤٠ عینة من اللحم المستورد کل عینة بمقدار کیلو واحد اما الصوصج ٣٠ عینة کل عینة
بمقدار ٣٧٥ غم من مناطق مختلفة من محافظة البصرة(حی الخلیج، الحیانبة ،الجنینة، خمسة میل، العشار و سوق
البصرة). زرعت مستخلصات عینات اللحوم على اوساط زرعیة إنمائیة وتشخیصیة مختلفة لغرض التحری عن التلوث
Klebsiella pnumonia و Coliform bacteria البکتیری المتمثل بشکل اساسی من انواع بکتریا القولون
أظھرت نتائج الدراسة ارتفاع مستوى المحتوى البکتیری فی اللحوم الحمراء المستوردة و . Proteus spp. و
اعلى proteus spp. و Klebsiella pneumonia الصوصج المستورد حیث کانت معدلات اعداد بکتریا القولون و
من الحد المسموح بھ والمحددة من قبل الجھاز المرکزی للتقییس والسیطرة النوعیة العر اقی وکذلک بالنسبة لعیینات
الصوصج.
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