Detection of certain food-borne pathogen in some Egyptian meat

Processed meat e.g. luncheon, Basterma and ground
beef is a most popular meat product which is consumed
in the Middle East particularly in Egypt .Since these
types of processed meat is prepared from raw meat and
usually consumed without cooking, it could be
considered as a risk factor for the consumers in
terms of food borne infections.
In this book we studied some of processed meat e.g.
luncheon, Basterma and ground beef which were
collected from retail supermarkets in Assiut city,
middle Egypt and we focused on three main goals:-
The first goal was designed on the prevalence of
total aerobic and anaerobic mesophiles, and aerobic
psychrophiles in addition to aerobic and anaerobic
spore former bacteria.
The second goal was designed for looking for the
presence of certain food-borne bacterial pathogens
e.g. Bacillus cereus, Listeria monocytogenes, E. coli
O157:H7 and Staphylococcus aureus .
The third goal deals with the effect of some natural
and synthetic chemical compounds on the survival of
the isolated food-borne pathogenic bacteria.

Autorentext

Mohammed Khlaf : studied the bachelor's in field of biology andmaster's in field of food microbiology at Al-Azhar University inEgypt and studying the Ph.D. in field of the experimentalevolution of salt tolerance in bacteria at Free University ofBerlin,Germany.

Klappentext

Processed meat e.g. luncheon, Basterma and groundbeef is a most popular meat product which is consumedin the Middle East particularly in Egypt .Since thesetypes of processed meat is prepared from raw meat andusually consumed without cooking, it could beconsidered as a risk factor for the consumers interms of food borne infections.In this book we studied some of processed meat e.g.luncheon, Basterma and ground beef which werecollected from retail supermarkets in Assiut city,middle Egypt and we focused on three main goals:-The first goal was designed on the prevalence oftotal aerobic and anaerobic mesophiles, and aerobicpsychrophiles in addition to aerobic and anaerobicspore former bacteria.The second goal was designed for looking for thepresence of certain food-borne bacterial pathogense.g. Bacillus cereus, Listeria monocytogenes, E. coliO157:H7 and Staphylococcus aureus .The third goal deals with the effect of some naturaland synthetic chemical compounds on the survival ofthe isolated food-borne pathogenic bacteria.