Staff Members - Benha University
Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods
BENHA VETERINARY MEDICAL JOURNAL • 2017
Publication Information
Authors
Fahim Aziz Eldin Shaltout1; Mohammed Farouk2; Hosam A.A. Ibrahim3 and Mostafa E.M.
Afifi4
Keywords
ready- to – eat sandwiches, Coliform, Staphylococcus aureus, kofta, liver, shawerma, sausage.
Journal
BENHA VETERINARY MEDICAL JOURNAL
Publisher
faculty of veterinary medicine benha university
Volume
Not Available
Issue
Not Available
Pages
Not Available
publication.type
International
Paper Link
Not Available
Supplementary Materials
Fahim Aziz El-Dein Mohamed Shaltout_0.pdf
Abstract
A total of 100 random samples of ready- to – eat sandwiches of beef products of kofta , liver, shawerma, and sausage
products (25 samples of each ) were collected from different fast food services in different districts at Kaliobia governorate
to be examined bacteriologically for detection of Coliform and Staphylococcus aureus microorganisms. The obtained
results in the present study indicated that the mean value of coliform counts (cfu/g) in the examined samples of ready- to
- eat meat products were 2.5 x 103 ± 0.74×103 for beef kofta, 8.85x102 ±1.92x 102 for beef shawerma, 8 x103 ± 1.65 x 103
for beef sausage, 9.0 x 104 ± 2.30 x 104 for beef liver, furthermore the coliform were detected in 60% of beef kofta, 40%
of beef shawerma, 52% of beef sausage and 80% of beef liver. The obtained results in the present study indicated that the
staphylococcus aureus was detected in 32% of beef kofta, 44% of beef liver, 8% of beef shawerma and 16% of beaf
sausage .The obtained results in the present study indicated that the ready- to-eat liver sandwiches were more
contaminated with Staphylococcus aureus as compared with those of kofta, shawerma and sausage. The examined
samples of ready-to-eat liver sandwiches showed high incidence of coliform than those obtained by kofta, sausage and
shawerma
products (25 samples of each ) were collected from different fast food services in different districts at Kaliobia governorate
to be examined bacteriologically for detection of Coliform and Staphylococcus aureus microorganisms. The obtained
results in the present study indicated that the mean value of coliform counts (cfu/g) in the examined samples of ready- to
- eat meat products were 2.5 x 103 ± 0.74×103 for beef kofta, 8.85x102 ±1.92x 102 for beef shawerma, 8 x103 ± 1.65 x 103
for beef sausage, 9.0 x 104 ± 2.30 x 104 for beef liver, furthermore the coliform were detected in 60% of beef kofta, 40%
of beef shawerma, 52% of beef sausage and 80% of beef liver. The obtained results in the present study indicated that the
staphylococcus aureus was detected in 32% of beef kofta, 44% of beef liver, 8% of beef shawerma and 16% of beaf
sausage .The obtained results in the present study indicated that the ready- to-eat liver sandwiches were more
contaminated with Staphylococcus aureus as compared with those of kofta, shawerma and sausage. The examined
samples of ready-to-eat liver sandwiches showed high incidence of coliform than those obtained by kofta, sausage and
shawerma