Food Poisoning Bacteria in Ready to Eat Meat and Chicken Meat Products | ||||
| Benha Veterinary Medical Journal | ||||
| Article 30, Volume 35, Issue 1, September 2018, Page 301-310 PDF (415.93 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2018.38771 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Saad M. Saad1; Dalia F. Khater2; Sara M. Zaki3 | ||||
| 1Department of Food Control, Faculty of Veterinary Medicine,Benha University, Egypt | ||||
| 2Food Hygiene Dept., Tanta Lab., Animal Health Research Institute | ||||
| 3Food Hygiene Dept., Tanta University Hospitals | ||||
| Abstract | ||||
| Contamination of ready to eat foods sold by street vendors,restaurants and markets premises rendering has become a global health problem.The present study was designed to examinebacteriologically some ready to eat products(beef luncheon, chicken luncheon,grilled kofta and grilled chicken)for (E.coli, S.aureus, Sallmonellae and B.cereus.) The incidence of E.coli was high in beef luncheon and chicken luncheon by 24%, S.aureus was high in grilled chicken by 36% and B.cereus was high in grilled kofta by 24%.Salmonellaspp were not be detected in all examined samples.The presenceof these microorganisms in ready to eat food samples makesthem unfit for human consumption. Generally, the application and implementation of Hazard Analysis and Critical Control Point (HACCP) System as a hazards control system must be done in meat serving establishments. | ||||
| Keywords | ||||
| Ready to eat food; B.cereus; Salmonella spp; S.aureus; E.coli | ||||
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