Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum | ||||
| Egyptian Journal of Food Science | ||||
| Article 3, Volume 47, Issue 1, 2019, Page 27-38 PDF (1.97 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2019.11358.1003 | ||||
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| Authors | ||||
Alaa El-din El-Fakhrany  1; Neimat Aly Hassan Elewa2; Ashraf Ahmed Moawad3; Nahla El-Saidi4
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| 1Food Science & Technology Department, Faculty of Agriculture, Fayoum University , Fayoum, Egypt. | ||||
| 2Dairy Science Department, Faculty of Agriculture, Fayoum University | ||||
| 3Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University | ||||
| 4Food Science & Technology Department, Faculty of Agriculture, Fayoum, Fayoum University | ||||
| Abstract | ||||
| Sixty six random samples of fast food sandwiches, each about 200 g were randomly collected from Fayoum, Egypt. Eleven sandwiches of liver, burger, sausage, chicken shawarma,meat shawarma and chicken crepe were purchased from different shops and markets. The samples were subjected to microbiological examination. The highest mean mesophilic count was 2.36x1010 CFU/g in chicken shawarma sandwiches samples, while the highest mean count of Entero bacteriaceae count was 4.69x106 CFU/g in burger sandwiches samples. Enterobacter cloacae is the most isolated Enterobacteriaceae species in sandwiches of burger, meat shawarma, sausage, and liver in a percentage of 69%,44%,42% and 33%, respectively. The percentage of CPS and TN asepositive strains of Staphylococci isolated from examined sandwiches ofliver, burger, sausage, chicken shawarma,meat shawarmaand chicken crepe were 0.53%, 1.61%, 0.53%, 0.53%, 1.07% and 0.53%, respectively. Salmonella and E.coli could be detected in liver sandwiches samples only with a percentage of 12% and 4%, respectively. | ||||
| Keywords | ||||
| Chicken crepe; burger; Shawarma; <i> Enterobacteriaceae; Salmonella; E.coli</i> | ||||
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