Bacteriological and Chemical Evaluation of Meat Meals in Some Egyptian Hotels
A., H., Amin, R., S., E. (2015). Bacteriological and Chemical Evaluation of Meat Meals in Some Egyptian Hotels. EKB Journal Management System, 29(2), 80-91. doi: 10.21608/bvmj.2015.31553
Hassan M. A.; Reham A. Amin; El-Salhy M. S.. "Bacteriological and Chemical Evaluation of Meat Meals in Some Egyptian Hotels". EKB Journal Management System, 29, 2, 2015, 80-91. doi: 10.21608/bvmj.2015.31553
A., H., Amin, R., S., E. (2015). 'Bacteriological and Chemical Evaluation of Meat Meals in Some Egyptian Hotels', EKB Journal Management System, 29(2), pp. 80-91. doi: 10.21608/bvmj.2015.31553
A., H., Amin, R., S., E. Bacteriological and Chemical Evaluation of Meat Meals in Some Egyptian Hotels. EKB Journal Management System, 2015; 29(2): 80-91. doi: 10.21608/bvmj.2015.31553

Bacteriological and Chemical Evaluation of Meat Meals in Some Egyptian Hotels

Benha Veterinary Medical Journal
Article 10, Volume 29, Issue 2, December 2015, Page 80-91  XML PDF (299.17 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2015.31553
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Authors
Hassan M. A.1; Reham A. Amin1; El-Salhy M. S.2
1Food Control Dept., Faculty of Veterinary Medicine, Benha University
2Food Safety and Water Control Specialist
Abstract
Total of 90 random samples of meat meals represented by beef steaks, beef kofta and beef filets (30 of
each, 90 gm for each sample) were collected from two different Egyptian hotels at Cairo governorate
named A and B (45 of each). The collected samples were examined bacteriologically and chemically to
determine their hygienic and keeping quality by counting APC, total Enterobacteriacae count, total
coliform count and total Staphylococcal count, Salmonella count, as well as measuring pH, TVN and
TBA. The mean values of APC(cfu/g), total Enterobacteriaceae counts(cfu/g), total coliform counts
(cfu/g) and total Staph. aureus count (cfu/g)of the examined samples of meat meals from hotel (A) were
2.17×105±0.27×105, 1.06×104± 0.43×104, 1.06×104± 0.43×104 and 8.26×103±1.49×103,respectively for
beef steak, 8.84×104±2.13×104, 8.84×104±2.13×104, 6.52×103± 1.18×103, 1.76×103± 0.37×103and
3.64×103±0.71×103,respectively for beef kofta and 5.02×104±0.71×104, 5.02×104±0.71×104 2.31×103±
0.69×103, 8.14×102± 2.46×102 and 1.51×103±0.23×103, respectively for beef fillet, while for hotel (B),
they were 7.15×104±1.44×104, 4.46×103± 0.88×103, 1.27×103± 0.19×103 and 3.82×103 ± 0.90×103,
respectively for beef steak, 2.67×104±0.63×104, 1.09×103± 0.31×103, 6.82×102± 1.04×102 and
1.75×103±0.31×103, respectively for beef kofta and 6.96×103±1.20×103, 5.94×102± 1.25×102,
2.35×102± 0.60×102 and 7.33×102±1.24×102, respectively for beef fillet. From the present study, we
concluded that meat meals can be contaminated by several ways such as incorrect thawing, inadequate
cleaning and sanitation for utensils or post cooking contamination resulting in higher contamination
with microorganisms and lower keeping quality measures, which leading to severe public health
hazards.
Keywords
Meat meal; Bacteriological status; keeping quality
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