Bacteriological evaluation of fresh and cooked meat meals served at a university hostel restaurant | ||
| Benha Veterinary Medical Journal | ||
| Article 24, Volume 34, Issue 1, March 2018, Pages 269-276 PDF (247.4 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2018.54251 | ||
| Authors | ||
| mohamed A Hassan1; Rasha Elsabagh1; Nesreen Eleiwa2; Hanady Zohdy2 | ||
| 1Food Control Department. Faculty of Veterinary Medicine, Benha University | ||
| 2Food Control Department, Animal Health Research Institute, Tanta Branch | ||
| Abstract | ||
| A total of 90 random sample of fresh and cooked meat (boiled) (45 of each) were collected from university student hostel, and examined bacteriologically to detect its safety. Aerobic plate count (APC), Staphylococcal counts and Coliforms count were examined, Isolation and identification to E.coli. The obtained results in this study indicated that the mean value of APC was 6.32×105± 1.17×105 cfu/g for fresh meat and 1.08×105± 0.24×105 cfu/g for cooked meat; furthermore APC was detected in 75.5% in fresh meat according to EOS (2008) and 86.7% in cooked meat according to Center for Food Safety 2014. The obtained results indicated that the mean values of Staphylococcal count and coliforms in examined samples were 1.10×103± 0.21×103 and 9.95×103± 2.03×103 (cfu/g) for fresh meat and 7.78×102± 1.64×102 and 2.14×103± 0.51×103 (cfu/g) for cooked meat. Incidence of E.coli from fresh meat was 28.9% and 24.4% from cooked meat. These results indicate that fresh meat had higher significant results than cooked meat due to cooked meat were subjected to heat treatment that lead to killing of microorganisms, moreover, presence of E.coli in cooked meat indicated post heat treatment infection. | ||
| Keywords | ||
| Meat meals; APC; Staphylococcal count; Coliforms count and E.coli | ||
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