Isolation and Identification of Microorganisms in Processed Meats in Khartoum State

International Journal of Agriculture & Environmental Science

© 2020 by SSRG - IJAES Journal

Volume 7 Issue 5

Year of Publication : 2020

Authors : Huda M. Selman, Ahmed A. Mahdi,Hamza A. Abugroun, Elnasri M. Mutwali

10.14445/23942568/IJAES-V7I5P102

How to Cite?

Huda M. Selman, Ahmed A. Mahdi,Hamza A. Abugroun, Elnasri M. Mutwali, "Isolation and Identification of Microorganisms in Processed Meats in Khartoum State," SSRG International Journal of Agriculture & Environmental Science, vol. 7,  no. 5, pp. 7-13, 2020. Crossref, https://doi.org/10.14445/23942568/IJAES-V7I5P102

Abstract:

A study was conducted at the University of Khartoum Faculty of Agriculture, To evaluate the microbiological characteristics of meat products samples obtained from four different factories in Khartoum State. Microorganisms from the different samples were isolated and identified to the genus level. Results indicated high Total Viable Bacterial Count (TVBC) in all samples, and frankfurter showed the highest mean TVBC, followed by a burger and then Pastrami. All samples showed Staphylococcus species' presence, and Salmonella was detected in 4 samples, while Coliforms were detected in Pastrami samples. Coliforms and E. coli were undetected in Frankfurter samples. Staphylococcus aureus was identified in Burger and Frankfurter samples, and Salmonella typhi was found in two samples of Frankfurter and Pastrami. Salmonella paratyphi A and Salmonella arizonae were placed in two samples of the burger.

Keywords:

Microorganism; Processed meat; Khartoum State

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