European Academic Research ISSN 2286-4822
ISSN-L 2286-4822
Impact Factor: 3.4546 (UIF)
DRJI Value : 5.9 (B+)
Article Details :
Article Name :
Evaluation of Microbial Contamination during Beef Sausage Processing as Biological Hazard
Author Name :
Tag El Din Ali Abdel Rahman Ahmed
Publisher :
Bridge Center
Article URL :
Abstract :
The study was conducted to evaluate the microbial contamination during processing of beef sausage in Khartoum state. Samples and swabs were taken from different steps during sausage processing, after deboning, after mincing, after mixing, after stuffing, after freezing, and after storing for one month from different three plants ( A = Modern processing line of sausage; B = Medium processing line of sausage; C = Traditional processing line of sausage). , Good manufacture practice, good hygienic practice consider, The samples subjected for microbiological investigation (total viable count of bacteria , total mould and yeast, staphylococcus aureus, Salmonella styphi, total Coliform group and E. coli) It is clear from the obtained data, the highest mean value of total viable count of bacteria reported in raw meat, spices and soy bean (6.50 X 105a), (8.40 X 105a) and (3.37 X 105a) respectively, total mould and yeast detected, where gastrointestinal tract (casings) showed the highest mean value of total mould and yeast (4.00 X 103a). The analysis of the swab samples for the counter surfaces, knife, mincer, cutter, blender and stuffer before the beginning of the processing showed that the level of total viable count of bacteria reported by counter surfaces of (5.27 X 104a) and mincer (5.47 X 104a), analysis showed no growth of mould and yeast. Where sausage produced by traditional processing line C reported the highest mean value of TVCB (7.00 X 105), followed by sausage produced by medium processing line B (6.00 X 105), while the modern processing line A shown the lowest mean value (1.80 X 104) of TVCB. The total mould and yeast not detected in sausage produced by modern line A and sausage produced by medium processing line B, while sausage produced by processing line C reported the highest mean value of mould and yeast (5.40 X 103). The staphylococcus aureus of sausage produced by modern processing line A found to be nil, while the highest mean value reported by sausage C (9.00 X 104) step four during stuffing. The traditional line C of producing sausage revealed highly contamination with Salmonella styphi except in step six after cold storage. The result also showed that the highest mean value of total Coliform group in sausage produced by medium line B (241.00), while the lowest mean value of total Coliform group reported by sausage produced by modern line A (150.00).data revealed that sausage produced by modern processing line A did not showed any E. coli growth even after storage.
Keywords :
Microbial Contamination, Beef Sausage processing, biological hazard

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