Detection of Microbial Contamination of Processed Beef Meat by Using API Strips and Automated Vitek 2 Compact System

Aims: Food safety is a complex issue, where animal proteins such as meats, meat products, and fish and fishery products are generally regarded as high risk commodity with pathogenic microrganisms. The present study was conducted to evaluate microbial contamination of beef meat products; minced meat, sausage, beef burger and Shawerma in supermarkets and cafeterias in Khartoum towns.

Study Design: Fifteen samples of minced meat, 12 samples of beef burger, 12 samples of sausage and 12 samples of Shawerma were collected randomly at Khartoum State (Khartoum, Omdurman and Bari towns markets) during the period from October 2011-August 2012 and examined for bacterial contamination.

Methodology: Primary culturing of the samples were conducted onto blood agar plates and the purified isolates of the Gram-Negative bacteria were identified by rapid biochemical tests (Api 20 E, Api 20 NE) while Gram-Positive bacteria were identified by Api Staph and automated system (Vitek 2 compact) according to manufacturer’s instructions. The Bacillus spp. was identified by conventional bacteriological methods.

Results: One hundred and two different bacteria were isolated and identified from 51 beef meat products. The most Gram- Positive isolates were Lactobacillus spp. 11(10.7%), and Kocuria kristinae 9(8.8%) while the most Gram-Negative isolates were Proteus mirabilis 7(6.8%) and Klebsiella pneumoniae 7(6.8%).

Conclusions: This study revealed that microbiological quality of beef meat products is strongly influenced by implementation of hygienic precautions during production and handling. The environment in butcher shops and areas of production can acts as important source of microbial contamination.