Abstract
One hundred fifty samples were read to eat chicken meaty collected from different restaurants in Luxor city to evaluate bacteriological quality RTE chicken meat. The mean values of APC, Coliform, Staphylococcus counts, Anaerobic count, Yeast count, Mould count (cfu /g). 1.36X104±2.94X103&8.42x102±3.90x102,4.67±1.15&1.00±0.73&7.67±2.23,2.67±1.26 to chicken shawirma without addition, 5.58X103±1.16X103&3.34x102±9.82x10&2.33 ±1.24&1.00±0.75&8.33±2.40&2.67±1.26 for chicken burger without addition and 4.62X103±7.42X102&1.53x102±4.85x10&1.33±0.79&3.00±1.37&4.33±1.64,1.67±0.84 for fried chicken, all samples not detected for Shigella, respectively.9 E.coli (6%) were isolated from samples represented 4(8%),(2)O125:H2,(1)O143:H8and (1)O111:H1from chicken shawirma without addition, 3(6%) O55: H2, O158:H3and O86a:H1 from chicken burger without addition, 2 (4%) O142:H3, O26:H1from fried chicken, Also, 8(5.33%) Coagulase positive Staphylococcus aureus were isolated from samples. Represented as 4(8%) isolate from chicken shawirma without addition, 3 (6%) from chicken burger without addition, 1(2%) from fried chicken. 6(4%) of Salmonella were isolated from Samples represented as 2(4%) S. typhimurium and 1(2%) S. enteritidis from shawirma without addition, 1(2%)S. enteritidis and 1(2%) S. Anatum from chicken burger without addition, 1(2%) S.Kentucky from fried chicken. Isolates. Most of E.coli isolate sensitive for Colistin sulphate(10ug) and Nalidixic acid(10ug). St.aureus isolates sensitive to Ampicillin (10ug) and Vancomycin (15ug). Most of Salmonella isolate sensitive for Gentamycin (10ug), Colistin Sulphate(10ug) and Ceftriaxone.
Highlights
IntroductionJ. Vol 67 No 168 January 2021, 22-31 problems worldwide
Limits suggested for total aerobic bacterial count in ready to eat chicken meat range not less than 10 4 who found that the mean value of Coliform was 3.8 103/g in ready to eat chicken meat and agree with (Saad et al, 2011) who found that the mean value of Coliform was 5.17 102 in the examined samples
Cooking plays a great role in killing of most of these microorganisms but not all
Summary
J. Vol 67 No 168 January 2021, 22-31 problems worldwide. Microbiological safety of food has become an important concern for consumers, various industries, and regulatory agencies (Bavisetty et al, 2018). Some microorganisms maintain their normal life functions in food and are used in food production, whereas others may cause food spoilage or foodborne diseases. As Salmonella spp., Campylobacter spp., Staphylococcus aureus, Escherichia coli and Shigella spp. 1.8 million people died due to food-borne diarrheal infections each year in developing countries (WHO, 2007).Using of raw ingredients, insufficient workers hygiene, holding for long period, lead to contamination of food with pathogenic microorganisms (Gundogan et al, 2005).
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