Some Bacterial Toxins In Meat Products

Meat products may acts as a main source of food poisoning wherethe possibility of contamination during handling, manufacture and storagewas high.The object of this study is to share in declaring the sanitary condition ofsome meat product samples collected from different shops, with specialreferences to the prevalence of some important food poisoning microorganismsand their toxins in it.Three hundred random samples representing 3 types of meat products(lOO samples minced meat, 100 samples sausage, and 100 samples cannedmeat) were collected from different shops located in different areas in ZagazigCity. All samples were transferred to the laboratory and were subjected to thefollowing examinations:PART-I(1) Organoleptic properties of meat products under examination:Organoleptic properties of meat products under examination includeexamination of colour and odour of minced meat and sausage, and examinationof consistency, homogenicity, odour, and taste of canned meat. Organolepticcharacteristics of examined meat products were shown in tables.(2) Isolation and identification of food poisoning microorganism