Document Type : Original Article
Authors
1
Meat hyagine faculty of veterinary medecine menoufia university
2
Milk Hygiene and Control Department, Faculty of Veterinary Medicine, Menofia University, Egypt
3
Professor of Meat Hygiene and Head of Food Hygiene and Control Department Faculty of Veterinary Medicine - Benha University
4
Associate professor of Food Hygiene and Control Faculty of Veterinary Medicine Menoufia University
Abstract
Prevelence of bacillus cereus and their antibiotic resistance in meat products
abstruct
A total of one hundred samples of meat products collected from different sanitation with different regions in Menofia governrorate. Samples collected were sausage,kofta,beef burger and luncheon (25 of each).The prevalence of Bacillus cereus was 44%, 36%, 32% and 24% , in examined ,sausage,kofta,beef burger and luncheon, respectively. B. cereus counts were 6.75×103 ± 0.81×104 , 4.88×103 ± 0.37×103 , 3.14×103 ± 1.65×103, 1.67×103 ± 0.13×103, log10CFU/g in examined sausage,kofta,beef burger and luncheon, respectively. The resistance of B.cereus was 100%,91.2% and 85.3%, for Kanamycin, Clindamycin and Penicillin , respectively. Meanwhile, the sensitivity obsereved for Meropenem and Gentamicin 32% and 27%,respectively. The multi antibiotic resistance (MAR) was ranged from 0.062 to 1. 34 strain were resistance to kanamycin,30 strain were resistance to both kanamycin and clindamycin and only 1 strain was resistance to all 16 antibiotic discs.
KEYWORDS: Bacillus cereus
Keywords
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