Food Poisoning Agents in Some Meat Products

A total of one hundred random samples of different meatproducts 20 of each (fresh minced meat, frozen minced meat,frozen sausage, canned sausage and canned luncheon), were.collected from different supermarkets in Zagazig city.The present investigation was planned out to evaluatephysical, chemical and bacteriological examination.I-Physical examination:1- Fresh minced meat:• The normal faint pink colour was the predominant (80%) whiledark red colour was (200/0).• All examined samples had a normal fleshy odour, withaccepted taste and firm consistency.2-Frozen minced meat:Faint pink colour was detected in 600/0 of examinedsamples, however 40% was dark red in colour:• The normal fleshy odour and accepted taste were detected inall examined samples.