دراسة التلوث البكتيري للحوم الطازجة في بعض محلات القصابين في مدينة الديوانية

Abstract

AbstractThe study aimed to investigate the level of presence of somecontamination and bacterial pathogens in butcher shops in the localmarkets in the city of Diwaniya, if the collection of 48 samples (12 modelbeef fresh, 12 swabs each hocks, knives and walls) planted models amongthe different to investigate the level of contamination of bacteria throughcontain from the total count aerobic and coliform count and thepreparation of Staphylococcus aureus and detection on the presence ofpathogenic microbes such as E. Coli 0157: H7 and Salmonella, which affectspublic health directly and the results showed that the overall rate of thetotal count were:2.72× 106 g / Cfu, 2.78×510 cm2/Cfu ,2.06 × 410cm2/Cfu,1.89 ×106 cm2/ Cfu respectively, and showed samples of flesh and the wallssignificant difference at the level of probability P <0.05 and was the highestpollution model meat. Counting rates and total coliform bacteria in the samples meat hocks t,knives, and the walls were:2.37 × 410 g/ Cfu, 1.51 ×410 cm2 / Cfu, 1.43 ×I2J cm2 / Cfu, 1.94 × 210 cm2/Cfu, respectively, and there was a significant difference for all models, witha higher pollution model meat also counting rates the total bacteriaStaphylococcus aureus in models of meat and hocks, knives and the wallswere2.08×I 2J g /Cfu, 1.91 ×I 2J cm2 /Cfu , 1.36 × 210 cm2/ Cfu , 2.13 × 210 cm2/Cfu, respectively, and appeared in significant difference in models of theknives, the walls and the pollution was in the form meat, the percentagesSick of the colon bacteria E.coli 0157: H7 .Models of the flesh and hocks, knives, and the walls are as follows: 58.3%, 41.6%, 25%, 57%, respectively, the percentages for the presence ofSalmonella in meat samples and hocks, knives, and the walls are as follows: 16.6%, 41.6, 0, 50%, respectively .The results showed high bacterial levels were mostly higher than thepermissible limits as well as contamination of pathogenic bacteria