Volume : IV, Issue : VII, July - 2015

The prevalence of Staphylococci in Sausages at Khartoum State

Nagwa B. Elhag, El Rakha B. Babiker, Ahmed A. Mahdi

Abstract :

 Foods free of Staphylococcal food poisoning organisms have a great concern by consumers nowadays. The aim of this study is to characterize the population of Staphylococci in sausages obtained from different sources in Khartoum State. A total of 40 fresh sausage samples were collected randomly from (a) butcheries in Khartoum, Khartoum North, and Omdurman, (b) factory– processed sausages at retail outlets and (c) home–made sausages obtained from households in Khartoum. Enumeration and characterization of different species of Staphylococci were carried out. The identification of the isolates was mainly based on morphological properties and biochemical tests. Staphylococcal mean counts in all samples ranged from 1.48x105cfu/g to 7.66x106cfu/g. The coagulase positive Staphylococcus aureus was identified in all sausage samples that were investigated, making 51.06% of the total isolates, while the coagulase negative isolates were identified as Staphylococcus epidermidis (31.91%), Staphylococcus capitis (12.77%), Staphylococcus simulans (2.13%), and Staphylococcus hominis (2.13%). These results indicate that sausage samples are highly contaminated with Staphylococcus species particularly Staphylococcus aureus. The high incidence of this bacterium in butcheries, processed and home–made sausages is a potential health hazard which indicate improper processing procedure, handling and bad personal habits. Utilization of high quality meat for sausage production and careful handling during processing is necessary to produce sausage free of pathogens

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Nagwa B. Elhag, El Rakha B. Babiker, Ahmed A. Mahdi The Prevalence of Staphylococci in Sausages at Khartoum State International Journal of Scientific Research, Vol : 4, Issue : 7 July 2015

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