Department of Bacteriology, Mycology and Immunology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt.
Int J Food Microbiol. 2014 Jan 3;168-169:57-62. doi: 10.1016/j.ijfoodmicro.2013.10.014. Epub 2013 Oct 29.
Foodborne pathogens are a major threat to food safety, especially in developing countries where hygiene and sanitation facilities are often poor. Salmonella enterica, Escherichia coli O157:H7 and Shigella spp. are among the major causes of outbreaks of foodborne diseases. This large-scale study investigated the prevalence of these foodborne pathogens in meat (beef and chicken) and dairy products collected from street vendors, butchers, retail markets and slaughterhouses in Egypt. A total of 1600 food samples (800 meat products and 800 dairy products) were analyzed using culture and PCR based methods. S. enterica, E. coli O157:H7 and Shigella spp. were detected in 69 (4.3%), 54 (3.4%) and 27 (1.7%) samples respectively. S. enterica serovar Typhimurium, S. enterica serovar Enteritidis, S. enterica serovar Infantis and non-typable serovars were detected in 28 (1.8%), 22 (1.4%), 16 (1.0%) and 3 (0.1%) samples respectively. All E. coli O157:H7 isolates were positive for stx1 and/or stx2 virulence toxin genes. Shigella flexneri, Shigella sonnei and Shigella dysenteriae were detected in 18 (1.2%), 7 (0.4%) and 2 (0.1%) samples respectively. The incidences of S. enterica and Shigella spp. were higher in meat products (53; 6.6% and 16; 2.0%, respectively) than in dairy products (16; 2.0% and 11; 1.4%, respectively), while, E. coli O157:H7 was higher in dairy products (29; 3.6%) than in meat products (25; 3.1%). The incidence of foodborne pathogens in meat and dairy products was determined in a large-scale survey in Africa.
食源性致病菌是食品安全的主要威胁，特别是在卫生和环境卫生设施往往较差的发展中国家。沙门氏菌、大肠杆菌 O157:H7 和志贺氏菌属是食源性疾病爆发的主要原因之一。这项大规模研究调查了食源性致病菌在埃及街头摊贩、屠夫、零售市场和屠宰场采集的肉类（牛肉和鸡肉）和乳制品中的流行情况。使用培养和基于 PCR 的方法分析了总共 1600 份食品样本（800 份肉类产品和 800 份乳制品）。沙门氏菌、大肠杆菌 O157:H7 和志贺氏菌属分别在 69 份（4.3%）、54 份（3.4%）和 27 份（1.7%）样品中检出。在 28 份（1.8%）、22 份（1.4%）、16 份（1.0%）和 3 份（0.1%）样品中分别检出鼠伤寒沙门氏菌、肠炎沙门氏菌、婴儿沙门氏菌和非定型血清型。所有大肠杆菌 O157:H7 分离株均为stx1 和/或 stx2 毒力毒素基因阳性。福氏志贺菌、宋内志贺菌和痢疾志贺菌分别在 18 份（1.2%）、7 份（0.4%）和 2 份（0.1%）样品中检出。沙门氏菌和志贺氏菌属在肉类产品中的发生率（53；6.6%和 16；2.0%）高于乳制品（16；2.0%和 11；1.4%），而大肠杆菌 O157:H7 在乳制品（29；3.6%）中的发生率高于肉类产品（25；3.1%）。在非洲进行的一项大规模调查中确定了肉类和乳制品中食源性致病菌的发生率。
