Microbiological Quality of Crepe Sandwich in Relation to Safety and Hygiene | ||||
| Egyptian Journal of Food Safety | ||||
| Article 1, Volume 4, Issue 2, December 2017, Page 1-9 | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/ejfsj.2017.169603 | ||||
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| Authors | ||||
Ayah B. Abdel-Salam; Hamdy M.B.A. Zaki  
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| Food Hygiene and Control Dept., Faculty of Veterinary medicine, Cairo University, Egypt | ||||
| Abstract | ||||
| Fast foods got acceptance and became very popular among peoples who includes a large variety of foods, one of them is Crepe sandwich. Many fast food shops lakes the hygiene and poses sever microbiological risks to consumers. The present study was carried out to investigate the microbiological quality of traditional Crepe sandwiches sold in the fast food shops in Giza Governorate. The following microbial examination were performed; TCC (Total bacterial count), Yeast and mold count, Coliforms count, ASF (aerobic spore former count), AnSF (anaerobic spore former count), Enterococci count, Bacillus cereus count, Total staphylococci count, Staphylococcus aureus count and isolation of Salmonella, Yersinia and Escherichia coli. The obtained results revealed a varied degree of bad handling preparation and cooking of Crepe sandwich sold in fast food shops in Giza Governorate, Egypt. The authors recommended the producer to increase the hygienic quality of raw material used and during preparation to improve the quality of the final product. | ||||
| Keywords | ||||
| Crepe; APC; Coliforms; Bacillus; Enterococci; S. aureus | ||||
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