Bacterial Quality of Ready to Eat Meals Provided In Food Serving Establishments In Kingdom Of Saudi Arabia | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 62, Issue 4, October 2016, Page 45-52 PDF (3.15 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2016.365339 | ||||
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| Authors | ||||
| Sameer Al-Zayer* ; Abdelsalam Abdelsalam; Shahat Ahmed; Nada Mansour | ||||
| Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt | ||||
| Abstract | ||||
| A total of 210 random ready to eat food samples represented by thirty samples each of (beef kabab, chicken kabab, grilled chicken, chicken shawarma, roasted chicken, tehena salad and green salad) beside Sixty swabs collected from the hands of employee and surfaces (30 of each) were collected from different restaurants in Dammam city, the Kingdom of Saudi Arabia (KSA). All samples were subjected to bacteriological examinations beside measuring pH values and recording the temperature of cooked food samples to evaluate their safety and fitness for human consumption. The obtained results showed that almost all of the examined samples constitute bacteriological problems in terms of aerobic plate count, Coliforms count, Faecal Coliforms count and isolation of E. coli, Salmonella, and Staphylococcus aureus. Different strains of E.coli and Salmonellae had been isolated in 40, 6.66% of chicken shawarma samples, respectively. There was negative correlation between temperatures of the cooked products with the different bacteriological attributes of cooked food samples. Meanwhile, there was strong positive correlation between pH with the different bacteriological attributes of cooked food samples. | ||||
| Keywords | ||||
| Quality; ready to eat; meat meals; food serving establishments; bacteriological examination | ||||
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