| Article Details : |
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| | | 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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