Incidence of E. coli and Salmonellae in ready to eat fast foods | ||||
| Benha Veterinary Medical Journal | ||||
| Article 4, Volume 32, Issue 1, March 2017, Page 18-22 PDF (257.59 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2017.31107 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Fahim Aziz Eldin Shaltout1; Mohammed Farouk2; Hosam A.A. Ibrahim3; Mostafa E.M. Afifi4 | ||||
| 1Food Control Department, Faculty of Veterinary Med., Banha University, Egypt | ||||
| 2Food Hygiene Dept., Eldoki Lab., Animal Health Research Institute | ||||
| 3Food Hygiene Dept., Faculty of Veterinary Med., Alexandria University | ||||
| 4Veterinary Hospital Faculty of Veterinary Med., Banha University | ||||
| Abstract | ||||
| A total of 100 random samples of ready- to – eat sandwiches of beef products represented by kofta, liver, shawerma and sausage products (25 samples of each) were collected from different fast food services in different districts at kaliobia Governorate to be examined bacteriologically for detection of Salmonellae and Escherichia coli. The perecentages of Salmonellae in the examined samples of kofta, liver, shawerma and sausage products were 32%, 60%, 8% and 40%, respectively. The obtained results indicated that the incidence of E. coli was 20%, 8% and 32% and 40% in the examined kofta, shawerma, sausage and liver samples, respectively | ||||
| Keywords | ||||
| ready- to – eat sandwiches; E. coli; Salmonellae; kofta; Liver; shawerma; sausage | ||||
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