Assessment of microbiological critical control points in Food processing and serving plant | ||||
| Benha Veterinary Medical Journal | ||||
| Article 2, Volume 34, Issue 1, March 2018, Page 10-20 PDF (684.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2018.53510 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Amani Salem1; Zakaria I.M.2; Anwar M.O.2 | ||||
| 1Food Control Dep., Fac. Vet. Med., Benha Univ., | ||||
| 2Animal Health Research Institute, Dokki, Giza | ||||
| Abstract | ||||
| Restaurant chains are considered attractable places to people around the world; however prepared meals may be contaminated intentionally or accidentally. The examined samples (200) were collected from stages of preparation of grilled chicken (60), casserole beef and hawawshi (50 of each) as well as swabs from cutting boards, knives, mincer and worker hands (10 of each) in a food serving plant. The collected samples were bacteriologically examined for monitoring of APC, Enterobacteriaceae count, Coliform count, Salmonellae, S.aureus, E.coli and Cl. perfringens. The obtained results revealed that the most contaminated product was casserole beef followed by hawawshi and grilled chicken. The incidence of food borne pathogens were S.aureus (32%), Salmonellae (30.2%), E.coli (26.6%) and the lowest one was Cl.perfringens (8.8%). | ||||
| Keywords | ||||
| Bacteriological – plant –chicken –beef; hawawshi | ||||
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