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Hygienic status of meat served at hospitals and its improvement after HACCP implementation

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Please use this identifier to cite or link to this item:http://doi.org/10.14943/jjvr.67.1.61

Title: Hygienic status of meat served at hospitals and its improvement after HACCP implementation
Authors: El-Wehedy, Samar E. Browse this author
Darwish, Wageh Sobhy Browse this author
Tharwat, Ahmed E. Browse this author
Hafez, Abd-Elsalam E. Browse this author
Keywords: Antibiograms
Hygienic status
Food poisoning
HACCP
Hospitals
Meat microbiology
Issue Date: Feb-2019
Publisher: Faculty of Veterinary Medicine, Hokkaido University
Journal Title: Japanese Journal of Veterinary Research
Volume: 67
Issue: 1
Start Page: 61
End Page: 73
Abstract: Examination of the microbial quality of meat served to patients at hospitals received little attention. Therefore, this study investigated the microbial status of meat served at hospitals in Zagazig city, Egypt. Furthermore, the effects of the implementation of hazard analysis and critical control point (HACCP) on the microbial status of meat were examined. Microbiological examination in this study included general microbial indicators (total aerobic plate count and most probable number of coliforms), isolation and identification of specific food-poisoning microorganisms including Escherichia coli, Salmonella spp., and Staphylococcus aureus. Due to the lack of the available information about the virulence of the isolated pathogens and their multidrug resistance profile in Egypt, multiplex PCR was used to detect the virulence-associated genes of Escherichia coli including shiga toxin, shiga toxin 2 and intimin in addition to invasive and hyper-invasive locus genes of Salmonella spp. Furthermore, Staphylococcus aureus enterotoxin (SE) coding-genes including SEA, SEB, SEC and SED were also investigated. Finally, antibiograms of the isolated food poisoning organisms were tested. The achieved results revealed inadequate hygienic measures performed at hospital kitchens, in terms of the high microbial load of meat either raw or cooked. Such meat was subjected to contamination by different types of microorganisms. The isolated strains showed variable degrees of virulence and multidrug resistance for the commonly used antibiotics in Egypt, which may therefore cause sever adverse outcomes to patients and stuff if such contaminated meat is served. Implementation of HACCP parameters significantly improved the microbiological quality of meat.
Type: bulletin (article)
URI: http://hdl.handle.net/2115/72736
Appears in Collections:Japanese Journal of Veterinary Research > Volume 67 Number 1

Submitter: 獣医学部図書室

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