Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province

Amr H. El Seify; Ibrahim A. Samaha; Mohammad A. Nossair; Sahar A.D. AL-Lami

doi:10.5455/ajvs.107272

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Original Article

AJVS. 2023; 76(2): 63-69

doi: 10.5455/ajvs.107272

Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province

Amr H. El Seify, Ibrahim A. Samaha, Mohammad A. Nossair, Sahar A.d. Al-lami.

Abstract
A total of 200 random samples of processed chicken meat products including frankfurter, luncheon, strips, and nuggets (50 of each) were collected from different supermarkets at Alexandria province. The samples were examined bacteriologically immediately after arrival to the laboratory for isolation and identification of some pathogenic bacteria that may contaminate these products as E. coli, Salmonellae, Campylobacter jejuni, and Staphylococcus aureus. The obtained results revealed that the incidence of E. coli in the examined samples of frankfurter, luncheon, strips, and nuggets was 10, 14, 6 and 0%, respectively. It was observed that the highest incidence was recorded in luncheon followed by frankfurter and lastly nuggets, the incidence of Salmonellae in the examined samples was 4, 6, 0 and 0%, respectively. The incidence of Y. enterocolitica in the examined samples of frankfurter, luncheon, strips, and nuggets was 4, 8, 2, and 2%, respectively. The incidence of C. jejuni in the examined samples of frankfurter, luncheon, strips, and nuggets was 6, 8, 0, and 2%, respectively. The incidence of S. aureus in the examined samples of frankfurter, luncheon, strips, and nuggets was 10, 8, 6, and 6%, respectively. Based on the recorded results in the current study, it was clear that the rates of isolation of the investigated enteric bacteria were higher in chicken frankfurter and luncheon as compared to strips and nuggets that may be attributed to the hygienic conditions of the working places and the awareness of the workers.

Key words: Chicken, Products, Enteric bacteria, Isolation, Identification

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How to Cite this Article

Pubmed Style

Seify AHE, Samaha IA, Nossair MA, Al-lami SA. Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province. AJVS. 2023; 76(2): 63-69. doi:10.5455/ajvs.107272

Web Style

Seify AHE, Samaha IA, Nossair MA, Al-lami SA. Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province. https://www.alexjvs.com/?mno=107272 [Access: May 03, 2025]. doi:10.5455/ajvs.107272

AMA (American Medical Association) Style

Seify AHE, Samaha IA, Nossair MA, Al-lami SA. Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province. AJVS. 2023; 76(2): 63-69. doi:10.5455/ajvs.107272

Vancouver/ICMJE Style

Seify AHE, Samaha IA, Nossair MA, Al-lami SA. Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province. AJVS. (2023), [cited May 03, 2025]; 76(2): 63-69. doi:10.5455/ajvs.107272

Harvard Style

Seify, A. H. E., Samaha, . I. A., Nossair, . M. A. & Al-lami, . S. A. (2023) Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province. AJVS, 76 (2), 63-69. doi:10.5455/ajvs.107272

Turabian Style

Seify, Amr H. El, Ibrahim A. Samaha, Mohammad A. Nossair, and Sahar A.d. Al-lami. 2023. Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province. Alexandria Journal of Veterinary Sciences, 76 (2), 63-69. doi:10.5455/ajvs.107272

Chicago Style

Seify, Amr H. El, Ibrahim A. Samaha, Mohammad A. Nossair, and Sahar A.d. Al-lami. "Incidence of Enteric Pathogens in Cooked Poultry Products in Relation to Public Health in Alexandria Province." Alexandria Journal of Veterinary Sciences 76 (2023), 63-69. doi:10.5455/ajvs.107272

MLA (The Modern Language Association) Style

APA (American Psychological Association) Style

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