BACTERIOLOGICAL ASSESSMENT OF SOME READY-TO-EAT FOODS | ||||
| Kafrelsheikh Veterinary Medical Journal | ||||
| Article 27, Volume 7, Issue 1, May 2009, Page 474-487 PDF (252.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/kvmj.2009.108506 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Naglaa Hassan* 1; Seham Esmail1; A. H. Mahmoud2 | ||||
| 1Animal Health Research Institute, Giza branch | ||||
| 2Animal Health Research Institute, Dokki, Biotechnology Dept. | ||||
| Abstract | ||||
| A total of sixty random samples of grilled chicken, chicken luncheon, beef shawerma, beef burger, yoghurt and veta cheese (10 samples of each) were collected from different cafeterias in Giza Governorate and examined bacteriologically. Our study revealed presence of E. coli by ratio of 20%, 10%, 10%, 20% 10% and zero% in the examined samples of grilled chicken, chicken luncheon, beef shawerma, beef burger, yoghourt and veta cheese respectively. Whereas Salmonella spp. were not detected, but Staph aureus spp. were detected by ratio of 40%, 10%, 20%, 30%, 20% and 20%, respectively in the examined samples. While mean Yerisina were detected by ratio of 10% in each of grilled chicken, beef shawerma and beef burger samples but failed to be detected from the examined samples of chicken luncheon, yoghourt and veta cheese samples. This study determined aerobic plate count, enterobacterial count, Bacillus cereus count and Staph aureus count in the examined samples. | ||||
| Keywords | ||||
| READY-TO-EAT FOODS; E. coli; Salmonella; Yerisina | ||||
|
Statistics Article View: 125 PDF Download: 302 |
||||
