Abstract
Atotal of 80 samples of pies, 40 each of meat and poultry pies were collected from different restaurants of Assiut city and analyzed bacteriologically (count of aerobic bacteria, coliform, faecal coliform Staph aureus, E.coli and isolation of Staph aureus, Clostridium perfringens, Escherichia coli and Listeria monocytogenes). The mean values of aerobic plate count and Staph. aureus counts were 8×104 and 5X10cfu/g of examined meat pies while that of poultry pies were 8.3 x 105and 6 x 102 cfu/g respectively. A signifhcant difference in such counts was observed between the two types of pies examined. Regarding the MPN of coliform and faecal coliform, the mean values were 1.1X10 and 0.5X10 for meat pies whereas the corresponding values for poultry pies were 0.7 X10 and 0.5 X10 respectively. However, Staph. aureus, Clostridium perfringens, Escherichia coli and Listeria monocytogenes were isolated from 82.5,17.5,7.5 and 15% of the examined meat pies while poultry pies contained such organisms in 77.5,12.5,12.5 and 22.5% of the examined samples. The public health importance of recovered microorganisms as well as some recommended measures for improving the quality of such products were discussed.
Highlights
Atotal of 80 samples of pies, 40 each of meat and poultry pies were collected from different restaurants of Assiut city and analyzed bacteriologically
Regulatory agencies and industrial quality assurance regularly examine foods or ingredients for microorganisms or their metabolic productsthat may indicate: (1) The possible presence of a pathogen or harmful toxins, (2) The possibility that faulty practices occurred during production, processing, storage and distribution, and for (3) The suitability of a food or ingredient for a desired purpose (NAS, 1985)
The standard plate count is one of the most common tests applied to indicate the microbiological quality of food
Summary
Atotal of 80 samples of pies, 40 each of meat and poultry pies were collected from different restaurants of Assiut city and analyzed bacteriologically (count of aerobic bacteria, coliform, faecal coliform Staph aureus, E.coli and isolation of Staph aureus, Clostridium perfringens, Escherichia coli and Listeria monocytogenes). Aureus counts were 8×104 and 5X10cfu/g of examined meat pies while that of poultry pies were 8.3 x 105and 6 x 102 cfu/g respectively. Control in food processing, surveillance for Examples of such foods included meat pies and poultry pies. This situation has resulted in more ready to-eat-foods taken outside home, this food vendor services become on the increase and responsibility for good manufacturing practices of food such as good.
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