Bacteriological Evaluation of Hot Meat Meals Served By Some Alexandria Restaurants
Lamiaa G. Moustafa, Kamal H. Aiuob, Mohamed M. Mousa.
Abstract
A total number of ninety random samples of hot meat meals (30 each of scallop pane, hot meat with sauce and boiled meat with soup) were collected from different Alexandria restaurants and examined bacteriologically for mesophilic bacterial count, thermophilic bacterial count and detection of both S. aureus and Escherichia coli. Results revealed that the highest mesophilic bacterial count was observed in scallop pane which was 1.5x103. The incidence of S.aureus in scallop pane, hot meat with sauce and boiled meat with soup were 15 (53.5%), 6 (26%) and 9 (37.5%), respectively. While the incidence of E.coli in scallop pane and boiled meat with soup were 2 (6.7%) and 1 (3.3%) respectively. The public health significance of the isolated microorganisms and consumer's safety were discussed.
Key words: Staph.aureus, E.coli, mesophilic bacteria, thermophilic bacteria, scallop pane, meat with sauce, boiled meat with soup.
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