Microbiological study of meat disc ( humberger ) in the club for the faculty of education

DH.J.M.AL.Hossainy,

	Microbiological study of meat disc ( humberger ) in the club for the faculty of education
journal of al-qadisiyah for pure science(quarterly)
Article 1, Volume 10, Issue 4, 2010, Pages 59-65 PDF (0 K)
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Abstract
In this study, the meat disc sample (humberger) was collected which cooked (27) and uncooked (23) samples from student club that belongs to education college / Al-Qadissiya university from 15/11/2008 to 30/11/2008. This study aims to: 1. Isolate and identify the bacteria which causes infection to samples of the cooked and un cooked meat disks (humberger). 2. Identify antibiotic effects upon isolated bacteria. The result showed that all the cooked and uncooked samples were infected, in cooked disks contained 51.8% from Escherichia.coli (29.6%) from Pseudomonas.aueroginosa in (18.5%) the ratio, from Staphylococcus.aureus. The results also showed that the uncooked disk contained (47.8%) the ratio Escherichia coli bacteria and 30.4% ratio from Staph.aureus bacteria and (21.7%) Pseudomonas.-auerogiuosa bacteria. 3. While the bacrteria that infects all samples (meat) cooked and un cooked with ratio (50%) Escherichia.coli bacteria and (26%) Pseudomonas auerogenosa bacteria and (24%) Staph.aureus. Tests of sensetivity for isolated bacteria were done, the result is that the E.coli had the highest level ratio of resistance against Methycillin antibiotic in (76%) ratio, followed by Staph.aureus that resisted Methycillin, Amoxcyllin in (66%) ratio while Pseudomonas.auerogenosa resisted Chloromphenicol with ratio 61% and the lowest level of resistance was for ( Carbencillin , Cephalosporine, Rifammpicine ) with ratio ( 20, 25, 15) % successfully.

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