Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat
Ibrahim, H., Eleiwa, N., Desoki, H. (2020). Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat. EKB Journal Management System, 39(2), 95-99. doi: 10.21608/bvmj.2020.52112.1310
Hemmat Ibrahim; Nesreen Eleiwa; Heba Desoki. "Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat". EKB Journal Management System, 39, 2, 2020, 95-99. doi: 10.21608/bvmj.2020.52112.1310
Ibrahim, H., Eleiwa, N., Desoki, H. (2020). 'Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat', EKB Journal Management System, 39(2), pp. 95-99. doi: 10.21608/bvmj.2020.52112.1310
Ibrahim, H., Eleiwa, N., Desoki, H. Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat. EKB Journal Management System, 2020; 39(2): 95-99. doi: 10.21608/bvmj.2020.52112.1310

Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat

Benha Veterinary Medical Journal
Article 19, Volume 39, Issue 2, December 2020, Page 95-99  XML PDF (116.59 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2020.52112.1310
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Authors
Hemmat Ibrahim1; Nesreen Eleiwa2; Heba Desoki email 1
1Food Hygiene & Control Dept., Fac. Vet. Med. Benha University
2Food Hygiene Dept., Animal Health Research Institute, Agriculture Research Center, Giza, Egypt
Abstract
A grand total of ninety random samples of raw meat, grilled kofta, and kabab (30 of each) were collected from different meat restaurants in Benha city, Kaliobia governorate, Egypt. The study aimed to determine the effect of grilling on the bacteriological quality of the examined samples through the detection of APC, Total Enterobacteriaceae count, Total Coliform count, isolation, and identification of Enteropathogenic E.coli and S.aureus. The mean values of APC, Total Enterobacteriaceae counts, and Total Coliform counts of the examined samples were 3.25×104± 0.47×104, 2.45×104± 0.31×104, and 1.37×104± 0.18×104 for raw meat, 1.09×104± 0.22×104, 7.96×103± 1.58×103, and 4.14×103± 0.79×103 for grilled kofta, and 7.42×103± 1.05×103, 4.64×103± 0.70×103, and 2.29×103± 0.43×103 for kabab, respectively. The incidence of EPEC was 30%, 10%, and 3.3% in the examined samples of raw meat, grilled kofta, and kabab, respectively. S.aureus was detected in 26.7%, 6.7%, and 3.3% of the examined samples of raw meat, grilled kofta, and kabab, respectively. Also, the study aimed to determine their chemical quality through detection of pH, TVN, and TBA values. In conclusion, the examined raw meat samples were more contaminated with the highest level of microorganisms compared to those of grilled meat products and the bacteriological and chemical examination of those samples is a good indicator to detect the quality and hygienic condition of them.
Keywords
Bacterial; Chemical Quality; Raw meat; Grilled kofta; Kabab
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