Safety and quality of ready to cook meat products in Bab El Louk market, Cairo, Egypt | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 63, Issue 1, January 2017, Page 25-31 PDF (3.82 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2017.354942 | ||||
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| Authors | ||||
| Sara Abdelkader1; Gehan Kassem2; Nabil Yassin2 | ||||
| 1Central Public Health Lab., Ministry of Health, Egypt | ||||
| 2Department of Food hygiene and Control, Faculty of Veterinary Medicine, Cairo University | ||||
| Abstract | ||||
| total of 60 random samples of frozen meat products represented by Beef burger, Hawawshi, Kofta, and oriental Sausage (15 of each) were collected from "Bab El Louk" market from different sanitation levels shops at Cairo province. The samples were directly transferred to the laboratory under aseptic condition and examined for sensory evaluation (appearance, odour, texture, over all acceptability), deterioration criteria (pH, TVBN, TBA) and microbiological evaluation (total bacterial count, Psychrotrophic count, total yeast and mould count, Coliforms counts and total staphylococcal count in addition to isolation and identification of Staph. aureus, E. coli and salmonella. Based for sensory attributes score, 56.66% (34samples) of all examined samples are accepted. TVBN ranged from 16.52 — 20.54 me% with Hawawshi samples showed the highest value. TBA values of examined samples ranged from 0.52 to 0.69 mg ‘malonaldehyde/ kg with no significance difference could be established among all examined samples. Microbial counts ‘of Beef burger, Hawawshi, Kofta, and Sausage samples exceeded ESS permissible limits. S. aureus and E. coli ware isolated from 20% of examined samples, while salmonella could be isolated from Hawawshi (13.33%), Kofta (13.33%), and Sausage (13.33%) and failed to be isolated from beef burger samples. Ready to cook meat products marketed in public market are of high risk and low quality. | ||||
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