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Research Paper | Microbiology | Iraq | Volume 5 Issue 4, April 2016 | Popularity: 6.7 / 10

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Prevalence of Yersinia enterocolitica in Locally Produced and Imported Veal Mincemeat in Baghdad

Ali H. A. Al-Shammary, Ibrahim A. H. Al-Zubaidy, Methaq G. Abd Al-Rubaey

Abstract: In order to investigate the prevalence of Yersinia enterocolitica in veal mincemeat, ninety pooled samples (three replicates from each type, n=270) were randomly collected from different markets, butcher shops, free sellers and vendor grills in Baghdad during April until December (2015), in which they processed and analyzed by different food microbiological procedures. The results showed isolation and identification of 71 (78.9%) isolates out of 90 pooled samples as 31 (34.45%) isolates from 45 locally produced veal mincemeat 7 (15.55%) isolates from 10 butcher shops mincemeat, 12 (26.67%) isolates from 20 free sellers' mincemeat and 12 (26.67%) isolates from 15 vendor grills, and 40 (44.45%) isolates from 45 imported veal meat (minced locally for human consumption) 27 (30%) isolates from 35 free sellers and 13 (14.45%) isolates from 10 vendor grills. The mean log count of Yersinia enterocolitica in locally produced mincemeat range from 3.176 to 4.230 log10 cfu g_1, while in imported ones range from 6.740 to 9.826 log10 cfu g_1. Y. enterocolitica-like bacteria were evident and detected in most samples. Results profile provide useful information on biosafety and hazard analyses critical control points of hygienic measurements of veal mincemeat marketed in Baghdad.

Keywords: Yersinia enterocolitica, Veal Mincemeat

Edition: Volume 5 Issue 4, April 2016

Pages: 1649 - 1654

DOI: https://www.doi.org/10.21275/NOV162873

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