Evaluation of Some Pathogenic Microorganisms in Ready to Eat Meat Sandwiches in Menofia Governorate | ||
| Menoufia Veterinary Medical Journal | ||
| Volume 1, Issue 1, August 2025, Pages 1-8 PDF (793.61 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/vmmj.2024.279365.1008 | ||
| Authors | ||
| Amany Mohamed Kasem* 1; Abdelrahman Mahmoud Elbagory2; Abo baker Mostafa Edris3 | ||
| 1Food Hygiene Department, Faculty of Veterinary Med., Menofia University, Egypt | ||
| 2Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Menoufia University, Egypt | ||
| 3Food Hygiene Department, Faculty of Veterinary Med., Benha University, Egypt | ||
| Abstract | ||
| Meat meals can resolve the problem of lack of fresh meat at high prices but they can be a source of certain microorganisms of public health hazards. Therefore, 100 random samples of ready-to-eat (RTE) meat sandwiches of shawerma, kofta, hawawshi and kebda (25 of each) were collected from different restaurants and street vendors in Menofia governorate. The obtained results indicated that the incidence of Salmonellae in the examined samples of shawerma, kofta, hawawshi and kebda sandwiches were 16%, 8%, 8% and 8 %, respectively. The isolated serotypes of Salmonellae were S. Enteritidis, S. Enterica S. Montevideo and S. Typhimurium which were identified with different percentages in such examined RTE sandwiches. However, the incidences of S. aureus in examined samples of shawerma, kofta, hawawshi and kebda were 80%, 60%, 52% and 24% with average counts of Log 3.19 ± 0.18; 2.77 ± 0.14; 2.67 ± 0.09 and 2.09 ± 0.09, respectively. Eight enterotoxigenic strains of S. aureus were isolated from the examined samples, three enterotoxigenic strains were isolated from shawarma (A, B & A+C), two from kofta (A & A+C), two from hawawshi (A & B) and one enterotoxigenic from kebda sandwiches (A+D). The verification of isolated pathogens was carried out using the VITEK2 compact system which is a modern technique character with high accuracy results. | ||
| Keywords | ||
| ready-to-eat (RTE) meat; Salmonellae; Staphylococcus aureus; and VITEK2 | ||
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