BACTERIAL STUDIES ON READY-TO EAT MEAT PRODUCTS VENDED IN DIFFERENT SHOPS AT GIZA GOVERNORATE | ||||
| Journal of the Egyptian Veterinary Medical Association | ||||
| Volume 82, Issue 1, March 2022, Page 21-34 PDF (400.13 K) | ||||
| Document Type: Original Research Articles | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| This study aimed to bacteriological assessment of some street vended meat products sold by different shops and restaurants localized in different regions of Giza Governorate. A total of 350 samples were randomly collected from Ready to eat meat products including beaf kofta, beaf shawerma, chicken shawerma, pasterma, meat luncheon, sausage and chicken luncheon (50 of each). Each sample was kept in a separate sterile plastic bag and transferred while cold to the laboratory with minimum delay. All the collected samples were examined sensory and bacteriologically. The most incident bacterial isolates recovered from meat kofta, beaf shawerma, chicken shawerma, pasterma and sausage were Staphylococcus aureus (S. aureus) followed by E. coli and Salmonella. Concerning beaf and chicken luncheon samples, E. coli was recovered from 6 out of 50 samples (12 %) while S. aureus and Salmonella were not isolated. The obtained results revealed that, the retailed meat of different species might be exposed to microbial contamination from different sources at any stage (Processing, marketing or cooking). Presnece of any of the above mentioned bacterial species in such kinds of food is alarming as it represents a potential public health hazard. The neglection of sanitation, lack of experience and ignorance of food handlers are the major reasons for contamination of retailed meat products. | ||||
| Keywords | ||||
| Reatailed meat; ready to eat; S. aureus; E. coli; Salmonella | ||||
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