| Abstract: |
A total of 80 samples of meat products (20 each of minced meat ,luncheon , burger and sausage ) were collected from different shops andsupermarkets in El-Gharbia proviance, Egypt . to evaluate the prevelanceof Pseudomonas species in these products .1-Pseudomonas species countThe obtained results pointed out that 95% , 35% , 30% and 50% ofthe examined minced meat , luncheon , burger and sausage samples werepositive for Pseudomonas microorganism .The mean value of Pseudomonas species count was 4.9x104 ±2.04x104 for minced meat , 10.01x103 ± 4.6x103 for luncheon , 2.00x103± 0.7x103 for burger and 2.00x103 ± 0.4x103 for sausage examinedsamples .2- Isolated Pseudomonas speciesThe incidence of Pseudomonas aeruginosa in this study was 35%for minced meat , 20% for luncheon , 10% for burger and 15% forsausage samples .We could isolate many Pseudomonas strains from the examinedsamples (minced meat , luncheon , burger and sausage) as P.flourescens ,P.putida , P.alcaligenes , P.acidovorans and P.vesicularis with avaryingpercentages .3-Trials to improve the occurence of Pseudomonas aeruginosa inminced meat using Thyme oil, Garlic oil, Nigella sativa oil andLactic acid 2% stored at chill temperature (4±1°C) .A total of 2 kg sample of minced meat were devided into 8 groupsfirst group (control–ve ), second group (treated with Thyme oil), thirdgroup (treated with garlic oil), fourth group (treated with nigella sativaoil), fifth group (treated with lactic acid), sixth group (treated withmixture of Nigella sativa oil and Thyme oil), seventh group (treated withmixture of Nigella sativa oil and garlic oil) and the eight group (control+ve) .
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