1. 172 La Revue de Santé de la Méditerranée orientale, Vol. 14, No 1, 2008
beef) ‫ﺩﺭﺍﺳﺎﺕ ﻣﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﻷﻗﺮﺍﺹ ﺍﻟﻠﺤﻢ ﺍﳌﻔﺮﻭﻡ ّﻠﺔ‬
‫ﺍﳌﺘﺒ‬
‫( ﰲ ﻣﺪﻳﻨﺔ ﻃﺮﺍﺑﻠﺲ، ﺑﺎﳉﻤﺎﻫﲑﻳﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻟﻠﻴﺒﻴﺔ‬burgers
2 1 1 1
beef burgers
59 92 151
74.5
18.6 27.1 28.8
11.9 O157:H7
5.4 O157 :H7 9.9
3.2
Microbiological studies of spiced beef burgers in Tripoli city, Libyan Arab Jamahiriya
ABSTRACT We investigated the microbiological quality of uncooked and cooked spiced beef
burger in restaurants and fast food places in Tripoli city and surrounding areas. Thus 151 samples
(92 cooked and 59 uncooked) were analysed microbiologically. The results showed that all sam-
ples were highly contaminated with bacteria; 74.5%, 28.8%, 27.1% and 18.6% of the uncooked
samples were contaminated with Escherichia coli, Aeromonas spp., Staphylococcus aureus and
E. coli O157:H7 respectively. Additionally 11.9%, 9.9%, 5.4% and 3.2% of the cooked samples
were contaminated with E. coli, Aeromonas spp., E. coli O157:H7 and S. aureus respectively.
Microbiologie des steaks hachés épicés à Tripoli (Jamahiriya arabe libyenne)
RÉSUMÉ Nous avons évalué la qualité microbiologique des steaks hachés de boeuf (beef burgers)
épicés crus et cuits dans les restaurants traditionnels et en restauration rapide (fast food) à Tripoli et
dans ses environs. Ainsi, 151 échantillons (92 pièces de viande cuites et 59 crues) ont été soumis à
une analyse microbiologique. Les résultats montrent que la totalité des échantillons était l’objet d’une
intense contamination bactérienne. En ce qui concerne les échantillons crus, les espèces contami-
nantes étaient Escherichia coli (74,5 %), Aeromonas spp. (28,8 %), Staphylococcus aureus (27,1 %)
et E. coli O157:H7 (18,6 %). En outre, les échantillons cuits étaient contaminés respectivement par E.
coli (11,9 %), Aeromonas spp. (9,9 %), E. coli O157:H7 (5,4 %) et S. aureus (3,2 %).
‫)1( ﻗﺴﻢ ﻋﻠﻮﻡ ﺍﻷﻏﺬﻳﺔ، ﻛﻠﻴﺔ ﺍﻟﺰﺭﺍﻋﺔ، ﺟﺎﻣﻌﺔ ﺍﻟﻔﺎﺗﺢ، ﻃﺮﺍﺑﻠﺲ، ﻟﻴﺒﻴﺎ‬
‫)2( ﻗﺴﻢ ﻋﻠﻢ ﺍﻟﻨﺒﺎﺕ، ﻛﻠﻴﺔ ﺍﻟﻌﻠﻮﻡ، ﺟﺎﻣﻌﺔ ﺍﻟﻔﺎﺗﺢ، ﻃﺮﺍﺑﻠﺲ، ﻟﻴﺒﻴﺎ‬
06/06/21 :‫ﺍﻻﺳﺘﻼﻡ: 80/10/60، ﺍﻟﻘﺒﻮﻝ‬
Yousef M. Elshrek; Nuri S. Madi; El-Amari A. El-Bakoush. Food Science Department, Faculty of Agriculture,
Alfatah University, Tripoli, Libyan Arab Jamahiriya.
Abdulrahman M. El-Tawil. Botany Department, Faculty of Science, Alfatah University, Tripoli, Libyan Arab
Jamahiriya.
٢٠٠٨ ،١ ‫ﺍﳌﺠﻠﺔ ﺍﻟﺼﺤﻴﺔ ﻟﺸﺮﻕ ﺍﳌﺘﻮﺳﻂ، ﻣﻨﻈﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﳌﻴﺔ، ﺍﳌﺠﻠﺪ ﺍﻟﺮﺍﺑﻊ ﻋﺸﺮ، ﺍﻟﻌﺪﺩ‬

2. Eastern Mediterranean Health Journal, Vol. 14, No. 1, 2008 173
beef burgers
0157:H7
111
3
10× 6.6 1
3 6 5
10×4.6 10 × 2.5 10 1.4
6
2 10 × 2.5
3
6 4 6 4
10 × 3.0 10 × 5.0 10 × 1.0 10 × 1.0
7 5
10 × 7.0 10 × 1.0
E. coli 0157: H7
[4-6]
.2
30 – 20
5 151
1.2
135 15
nutrient broth ‫ﺍﻟـﻤﻐ ﱢﻱ‬
‫ﺬ‬ 
2.2
nutrient broth ‫ﻐ ﱢﻱ‬ ‫ﺍﻟـ‬
‫ﺬ‬ ‫ﻤ‬
7 48 37
٢٠٠٨ ،١ ‫ﺍﳌﺠﻠﺔ ﺍﻟﺼﺤﻴﺔ ﻟﺸﺮﻕ ﺍﳌﺘﻮﺳﻂ، ﻣﻨﻈﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﳌﻴﺔ، ﺍﳌﺠﻠﺪ ﺍﻟﺮﺍﺑﻊ ﻋﺸﺮ، ﺍﻟﻌﺪﺩ‬

3. 174 La Revue de Santé de la Méditerranée orientale, Vol. 14, No 1, 2008
3.2
most probable number (MPN)
[8] 48 - 24 37 (MacConkey broth)
4.2
Brilliant green bile
8 24 44.5 broth
E. coli O157 :H7 5.2
1-
10
MacConkey 37 4
sorbitol MacConkey agar agar
TSIA triple sugar iron agar
[9] bioMérieux AP120E
isolates Eurobio E. coli O157 :H7 antisera
E. coli O157 :H7
S. aureus 6.2
(1 -10)
mannitol salt agar (MSA) 37 4
48 - 24 37
catalase
S. aureus isolates coagulase
7
Aeromonas 7.2
135 15
alkaline peptone water
ampicillin blood agar 24 37
48 – 24 37 30
oxidase
EMP oxidase
Esculin 9,10
[11] bioMérieux AP120NE
.3
(1)
8 4 7
10 × 5.4 10 9.4 10 × 5.5
٢٠٠٨ ،١ ‫ﺍﳌﺠﻠﺔ ﺍﻟﺼﺤﻴﺔ ﻟﺸﺮﻕ ﺍﳌﺘﻮﺳﻂ، ﻣﻨﻈﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﳌﻴﺔ، ﺍﳌﺠﻠﺪ ﺍﻟﺮﺍﺑﻊ ﻋﺸﺮ، ﺍﻟﻌﺪﺩ‬

4. ‫8002 ,1 .‪Eastern Mediterranean Health Journal, Vol. 14, No‬‬ ‫571‬
‫4‬
‫58.2 × 01‬
‫5‬ ‫2‬
‫01‬ ‫5.4‬ ‫6.2 × 01‬
‫5‬
‫99‬ ‫]21[‬ ‫0.1 × 01‬
‫7‬
‫)1(‬ ‫5.5 ×01‬
‫6‬
‫955‬ ‫‪Moreno‬‬ ‫0.5 × 01‬
‫31‬
‫7‬
‫]2[‬ ‫5 × 01‬
‫5‬
‫4.1 × 01‬
‫6‬
‫5.2 × 01‬
‫)1(‬
‫4‬
‫96.1‬ ‫4.9 × 01‬
‫6.81‬ ‫5‬
‫5.9 × 01‬
‫5‬
‫9.1 01‬
‫2.23‬ ‫6‬
‫5.9 × 01‬ ‫6‬
‫0.2 × 01‬
‫5.03‬ ‫7‬
‫7.8 ×01‬
‫7‬
‫0.1 × 01‬
‫9.61‬ ‫8‬
‫4.5 × 01‬
‫8‬
‫0.1 × 01‬
‫7‬
‫5.5 ×01‬
‫6.91‬ ‫2‬
‫5.9 × 01‬ ‫2‬
‫6.2 × 01‬
‫2.23‬ ‫3‬
‫5.9 ×01‬
‫3‬
‫0.1 × 01‬
‫5.03‬ ‫4‬
‫6.5 ×01‬
‫4‬
‫0.1 × 01‬
‫9.61‬ ‫5‬
‫5.4 ×01‬
‫5‬
‫5.1 × 01‬
‫4‬
‫58.2 × 01‬
‫*‬
‫50.0‬
‫)1(‬
‫6‬ ‫3‬ ‫3‬
‫5.2 × 01‬ ‫6.4 × 01‬ ‫6.6 × 01‬
‫]2,1[‬
‫ﺍﳌﺠﻠﺔ ﺍﻟﺼﺤﻴﺔ ﻟﺸﺮﻕ ﺍﳌﺘﻮﺳﻂ، ﻣﻨﻈﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﳌﻴﺔ، ﺍﳌﺠﻠﺪ ﺍﻟﺮﺍﺑﻊ ﻋﺸﺮ، ﺍﻟﻌﺪﺩ ١، ٨٠٠٢‬

5. 176 La Revue de Santé de la Méditerranée orientale, Vol. 14, No 1, 2008
most probable number (MPN) (2)
3 3
10 × 1.8 1.7 10 × 1.0
33.6 35 0.0 2.15 100
2
10 × 8.6
3
0.268 100 10 × 1.8 1.0
9.7 13 0.0
(2)
2 3 3 3
100 10 × 8.6 3
10×1.0 100 10×1.0 3
10
×1.7
10 × 1.8 10× 1.8
9.7 0.268 13 – 0.0 33.6 2.15 35 – 0.0
2
82 (2) 10 × 1.0
2
Moreno 10 × 5.0
[13]
5 4
[2] 10 × 2.5 10 × 6.2
2.15
Tuttle 1.5
1993 1992
[1.6] 9.1
(2)
9.7
4.83
[1] 18 268
0.05
٢٠٠٨ ،١ ‫ﺍﳌﺠﻠﺔ ﺍﻟﺼﺤﻴﺔ ﻟﺸﺮﻕ ﺍﳌﺘﻮﺳﻂ، ﻣﻨﻈﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﳌﻴﺔ، ﺍﳌﺠﻠﺪ ﺍﻟﺮﺍﺑﻊ ﻋﺸﺮ، ﺍﻟﻌﺪﺩ‬

6. Eastern Mediterranean Health Journal, Vol. 14, No. 1, 2008 177
[14]
0.05
E. coli 0157: (3)
28.8 27.1 Aeromonas S. aureus H7
9.6 3.2 5.4 18.6
(3)
Aeromonas S. aureus E. coli O157:H7
18.6 28.8 27.1
9.6 3.2 5.4
16.9 Aeromonas
1.0 8.61 1.7
4 A. salmoncida A. sobria
A. hydrophila A. cavia A. hydrophila
[1]
4
Aeromonas
A. salmoncida A. hydrophila A. sobria A. cavia
1.7 0.0 16.9 0.0
1.0 0.0 8.61 0.0
٢٠٠٨ ،١ ‫ﺍﳌﺠﻠﺔ ﺍﻟﺼﺤﻴﺔ ﻟﺸﺮﻕ ﺍﳌﺘﻮﺳﻂ، ﻣﻨﻈﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﳌﻴﺔ، ﺍﳌﺠﻠﺪ ﺍﻟﺮﺍﺑﻊ ﻋﺸﺮ، ﺍﻟﻌﺪﺩ‬

7. 178 La Revue de Santé de la Méditerranée orientale, Vol. 14, No 1, 2008
.4
S. E. coli 0157: H7
Aeromonas aureus
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ties. Journal of epidemiology and infec- 14. ،‫ﺍﻟﺸﺮﻳﻚ، ﻯ. ﻡ. ﻭﺑﻦ ﻳﻮﺳﻒ، ﻉ. ﺃ ، ﻭﳏﻔﻮﻅ‬
tion, 1999, 122(2):185–92. ‫ﺥ. 5891. ﺩﺭﺍﺳﺔ ﺟﺮﺛﻮﻣﻴﺔ ﻋﻠﻰ ﺍﻟﻠﺤﻢ ﺍﳌﻔﺮﻭﻡ ﰲ‬
7. Speck LM, ed. Compendium of methods ،‫ﻣﺪﻳﻨﺔ ﻃﺮﺍﺑﻠﺲ. ﻣﺮﻛﺰ ﺍﻟﺒﺤﻮﺙ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺑﺘﺎﺟﻮﺭﺍﺀ‬
for the microbiological examination of .‫ﻟﻴﺒﻴﺎ‬
٢٠٠٨ ،١ ‫ﺍﳌﺠﻠﺔ ﺍﻟﺼﺤﻴﺔ ﻟﺸﺮﻕ ﺍﳌﺘﻮﺳﻂ، ﻣﻨﻈﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﳌﻴﺔ، ﺍﳌﺠﻠﺪ ﺍﻟﺮﺍﺑﻊ ﻋﺸﺮ، ﺍﻟﻌﺪﺩ‬