Chicken Sandwich Research Articles

Capitalism on a bun: Profitable reconciliations and fast-food chicken sandwiches

Simple restaurant menu choices speak to more complex practices and processes. This study uses fast-food chicken sandwiches to understand the way in which capitalism reconciles apparent contradictions profitably. Capitalism has been conceptualized as a system riddled with contradictions, but it is also characterized by synthesis. There can be harmony – and capital accumulation – in juxtaposition. A qualitative analysis of trade journal articles is undertaken. Scholarly sources and journalistic exposés that examine industrial-scale chicken production are also examined. These publications feature information about specific products, restaurant chains and the fast-food industry overall. Thematic analysis and a contrapuntal reading of texts are used to identify patterns across the data. Fast-food chicken sandwiches, it is argued, are the outcome of a series of profitable reconciliations. These reconciliations encompass a series of seemingly contradictory tendencies that exist in tandem and in a manner conducive to making money. The disconnect that many North Americans experience with respect to the production of their food can be counterbalanced with the various connections addressed in this article. There is connection in the context of disconnection. Knowledge of the reconcilable qualities of capitalism enhances understanding of the crucial connections that structure the production, distribution and marketing of chicken sandwiches. Fluency with respect to capitalism and its complexities are helpful to those seeking to create economic value as well as promote more profound societal change. A single fast-food restaurant item can be emblematic of a series of connections. Through products of the commercial hospitality industry, one can achieve a deeper understanding of the functioning of capitalism. Comprehending hospitality contributes to efforts to comprehend the wider world.

Relationship between Shift Work Status, Eating Habits, and Body Mass Index among Nurses in Abha City, Saudi Arabia

Aim of Study: To investigate the relationship between shift work status, eating habits, and body mass index among nurses. Methods: This study followed a cross-sectional research design. It included all nurses with at least one year of experience in the nursing field, at all main governmental healthcare facilities in Abha City, Saudi Arabia. Eligible nurses were invited via e-mail to respond to a self-administered questionnaire in the English Language, which was generated using an online survey system (Google Form). The questionnaire consisted of an interface and three parts: sociodemographic characteristics, anthropometric measurements, and a validated food frequency questionnaire. Results: The total number of participants was 403. The age of most participants (78.7%) was 30-40 years. They were mostly females (82.1%), Saudis (65%), and married (56.6%). Almost half of the participants (47.1%) had rotating work shifts, while 52.9% of them reported that they had fixed day work shifts. About one-third of nurses (32.5%) were overweight, while obesity and underweight were prevalent among 24.6%, and 3% of them, respectively. Chicken kabsa was the most commonly consumed type of meat (82.6%), while sausages were the least (18.1%). Biryani or red rice was the most commonly consumed type of bread and cereals food category (93.1%), while the least was maasoub (banana bread) (34%). Boiled egg sandwiches were the most commonly consumed (77.9%), while chicken sandwiches were the least (34.7%). White cheese was the most commonly consumed of dairy products (72.2%), while fat-free labneh was the least consumed (26.3%). Nuts were most commonly consumed in the sweets and snacks category (75.4%), while ice cream was the least (48.9%). Red tea was the most commonly consumed drink (85.4%), while caffeine-free coffee was the least consumed (34.2%). Dates were the most commonly consumed fruits (92.6%), while dried fruits were the least (41.9%). The green salad was the most commonly consumed type of vegetable (91.3%), while the mushroom was the least (30%). The prevalence of obesity among participants with rotating work shifts was significantly higher than those in the fixed-day work shift (31.6% and 18.3%, respectively, p=0.001). Moreover, means of consumed food categories were higher among participants with rotating work shifts than those with fixed days’ work shifts. Significant differences were observed regarding participants’ consumption of meat and fish (p=0.035), bread and cereals (p=0.044), and sandwiches and burgers (p=0.039). Conclusions: Prevalence rates of obesity and overweight are high among nurses. Rotating work shift nurses have poor eating habits, which might lead to an imbalance in their diet. They consumed more food categories with high energy values than those with fixed day shifts. Moreover, rotating work shift nurses tend to consume more snacks than complete meals. Key Words: Nurses, Shift work, Eating habits, Body mass index, Saudi Arabia

PREPARACIONES ALIMENTARIAS CON MAYOR Y CON MENOR CONTENIDO DE (NaCl): MOTIVOS DE ELECCIÓN Y EMOCIONES RELACIONADAS SEGÚN ESTUDIANTES UNIVERSITARIOS. ESTUDIO TRANSVERSAL CUALI-CUANTITATIVO

Introduction: Excess sodium has been associated with an increased risk of cardiovascular disease. The objective was to study the reasons for choosing and the emotions related to foods with higher and lower salt content (NaCl) in students of the University of Buenos Aires (UBA) Methodology: Quali-quantitative observational study. Four Focus Groups (GF) were carried out with students of careers related and not related to Health, and a survey with the Check All That Apply (CATA) methodology aimed at students of university careers related to Health. Results: In the GFs carried out to identify reasons for choosing meals, important factors were considered as: "health, nutritional value and natural content", "price and accessibility in shops", "weight control", "convenience in preparation", "mood", "appearance, pleasant packaging, and well-known brand", and "sensory appeal". The factor "low sodium content in preparations" was not considered important. In the GFs carried out to identify emotions associated with food preparations with higher and lower salt content (NaCl), positive emotions predominated over negative and neutral ones. The preparations with higher salt content elicited more negative emotions in the GF of Health-related students. In the CATA responses (health-related students), the ham and cheese pie / empanadas and sandwich were characterized by reasons of convenience in preparation and higher salt content. The chicken sandwich and the vegetable pie / empanadas were associated with health and nutritional value (including lower salt content). Conclusion: The characterizations made by the students related to Health on these preparations are of interest and open the question of what will be the description of university students not related to Health careers. Funded by UBACYT research grant 20020170100502BA. Key words: food; sodium; emotions; students.

Evaluation the Safety and Quality of Ready-to-Eat Sandwiches: Short Communication

Increase in the consumption of ready-to-eat foods such as sandwiches, raises concerns about its microbial safety and quality. The aim of the study was to evaluate the microbial safety and quality of different type of sandwiches. In total 60 of chicken shawarma (15), normal chicken (15), eggs (15) and meat (15) sandwiches were purchased from different cafes and evaluated microbiologically for total bacterial and Enterobacteriaceae counts and incidence of Salmonella sp. The results showed that the total bacterial counts were 5.48±1.01, 5.53±1.11, 5.58±0.97 and 6.72±0.77 log10 CFU g−1 in the chicken shawarma, normal chicken, eggs and meat sandwiches respectively, whereas, the counts of Enterobacteriaceae in chicken shawarma, normal chicken, eggs and meat sandwiches were 3.56±1.02, 1.63±1.30, 2.48±1.76 and 3.64±1.81 log10 CFU g−1 respectively. Salmonella sp. was suspected in 10% of the sandwiches. In conclusion, all most sandwich types were found at satisfactory level except meat sandwiches which were found at marginal level. Microbial contamination and hygiene handling status indicated that almost all sandwich types were at marginal level except normal chicken sandwiches which were found at satisfactory level. Strictly implementation of food safety laws and further studies were recommended to clarify the safety and quality of the sandwiches.

Dietary patterns associated with the risk of pancreatic cancer: Case-control study findings.

Diet is an important modifiable lifestyle factor, but epidemiological studies evaluating the association between dietary patterns and pancreatic cancer (PC) have reported inconsistent findings. This study aimed to evaluate the impact of several dietary choices on the risk of PC among newly diagnosed Jordanian patients. A case-control study was conducted at major teaching and general hospitals, including a Jordanian oncology center. The study included 101 patients with incident pancreatic cancer and 314 controls. Data was collected using interview-based questionnaires. Dietary intake was estimated using a validated Arabic and reproducible food-frequency questionnaire. Dietary patterns were derived using Principal Component Analysis. Multinomial logistic regression was used to estimate the association between dietary patterns and PC. Four dietary patterns were identified. The "Traditional" dietary pattern, which presented a diet rich in fresh fruits, vegetables, milk, yogurt, and lentils, was associated with a significant decrease in the odds of PC (OR = 0.42, 95% CI = 0.21-0.84) for the third quartile compared to first one. The "High-fruit" dietary pattern, which was loaded with strawberry, melon, watermelon, and other fruits, significantly reduced the odds of PC (OR = 0.38, 95% CI = 0.19-0.75) for the second quartile compared to the first one. The "Soup" dietary pattern was mainly composed of vermicelli soup, vegetable soup, lentil soup, and mushroom soup, which decreased the odds of PC (OR = 0.18, 95% CI = 0.07-0.38). There was no relation between PC and the "Western" dietary pattern, loaded with beer, wine, roasted lamb, meat, chicken sandwich, beefsteak, and fried fish. The "Traditional," "High-fruit," and "Soup" dietary patterns were associated with reduced risk of PC among Jordanians.

Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese market

ABSTRACT The purpose of this study was to determine the heat resistance of isolated Staphylococcus aureus, Salmonella sp., and Escherichia coli bacterial strains obtained from frequently consumed foods (chicken sandwiches, cheese, raw chicken, tahini, and raw meat) in Lebanon. The isolated bacterial strains were heat-treated at 55, 60, 65, 70, and 75°C. The colony-forming unit per gram (CFU.g−1) was recorded for each temperature every minute for 10 min. Survival curves were plotted, and D- and z-values were calculated and compared using a two-sample T-test. All bacterial strains exhibited total resistance to heat at 55°C. Their D60 ranged from 3.00 to 28.80 min, D65 from 0.47 to 1.78 min, D70 from 0.19 to 1.91 min, and D75 from 0.11 to 0.46 min. Their z-values ranged from 4.74 to 19.65°C. When comparing these results to previous years, the need for combined interventions, such as active packaging solution, seems necessary as S. aureus, Salmonella sp., and E. coli are continually developing resistance to thermal processing. This study highlights emerging concerns regarding the safety of certain food products in the market. These results suggest further revising of the associated processing conditions to ensure compliance with food safety standards and avoid foodborne disease outbreaks.

Review: A Taste of My Life: A Memoir in Essays and Recipes, by Chitrita Banerji

Review: <i>A Taste of My Life: A Memoir in Essays and Recipes</i>, by Chitrita Banerji

S2349 Not Just Another Food Bolus: Large Cell Neuroendocrine Carcinoma of the Esophagus Presenting as Acute Esophageal Food Impaction

Introduction: Food impactions arise due to structural or functional abnormalities along the GI tract most commonly at the esophagus. The differential diagnosis is broad but importantly includes malignancy. Here we highlight a rare case of food impaction secondary to high-grade neuroendocrine carcinoma. Case Description/Methods: A 71-year-old male with a history of asthma presented with trouble swallowing and epigastric pain 5 hours after eating a chicken sandwich. He had been experiencing dysphagia and odynophagia for the past 2 months, but symptoms were especially severe on day of presentation to the point that he was unable to eat or drink anything afterwards given persistent regurgitation. Urgent EGD showed a food impaction of the distal esophagus, which was successfully removed through suction cap revealing a circumferential fungating and necrotic appearing mass at 28 cm from the incisors (Figure). Biopsies were obtained, but the mass could not be traversed. Subsequent CT CAP showed a 6.7 cm distal esophageal mass correlating with endoscopic findings as well as nonregional lymphadenopathy concerning for metastatic disease. Pathology unfortunately revealed high-grade neuroendocrine carcinoma WHO grade 3 with small and large cell features. Patient was deemed not a surgical candidate given metastatic disease and was started on palliative chemotherapy. Discussion: Neuroendocrine carcinoma is a rare type of esophageal malignancy with an incidence of 0.4-2% of cases. Prognosis is usually poor given its aggressive nature and advanced stage at initial diagnosis. Treatment depends on the extent of disease. For those with limited disease, esophagectomy with lymph node dissection +/- adjuvant chemotherapy is warranted. On the other hand, extended disease relies upon palliative chemotherapy +/- adjuvant radiotherapy. Clinicians must maintain neuroendocrine carcinoma as part of their differential for food impaction given the life-altering implications that such a diagnosis holds.Figure 1.: EGD showing fungating and necrotic appearing mass at distal esophagus.

Isolation and Identification of Helicobacter Pylori from RTE Foods

This study was designed to determine the prevalence of H. pylori in RTE foods at Dhamar Governorate from January until June 2021. Two hundred and eighty (280) samples were collected in this works; these samples included (85) chicken sandwiches, (80) Red meat sandwiches, and (115) Salad. Our result indicates that the total prevalence and isolation percentage of H. pylori from all collected samples was 37/280 (13.2%). The highest rate of pollution with H. pylori was found in Salad 17/115(14.8%), then in red meat sandwich 11/80(13.8%), while the lowest rate of occurrence was found in Chicken sandwich 9/85(10.6%). There is no significant difference between the isolation of Hp from different types of RTE foods and months. When we study the relationship between months and incidence of Hp during the research period, the results show that the highest rate of isolation of Hp from different kinds of RTE foods was found in April (18.6 %), approximately close to this rate in May (17.0 %). But the isolation rate was seen decrease whenever moved away from these three months and in both directions. There is no significant difference between the isolation of Hp from red meat and months (p&gt;0.05).

Evaluation of chemical and microbial quality of food in northern Iran

BackgroundIran is one of the developing countries and foodborne diseases commonly impose problems for public health, the health care system and the economy. Therefore, this study aimed to evaluate the chemical and microbial quality of food in northern Iran.MethodsThis cross-sectional study was conducted in 2019. This study was performed on food samples obtained in a straightforward way while visiting food preparation and distribution centers in Babol. Tests related to different food types were performed by laboratory experts. Data collection with a checklist: date and place of sampling, number of samples, type of food, type of test, compliance of results with standards. Data were analyzed by SPSS22 and descriptive statistics, Chi-square and t-test.Results1043 food samples were tested from 5 groups of dairy products, protein, cereals, vegetables and other food groups. The highest number of samples in the cereal group was 767 samples (73.53%). In the cereal group, most samples were breads. The pH of 11.67% of breads and the salt in 21.49% of breads did not match the standard. The blankit (sodium hydrosulfite) on bread dough were negative. Moisture, gluten, ash and pH match with the standards in all flour samples. The results of microbial tests on sweets and ice cream showed that Escherichia coli and Staphylococcus aureus and Salmonella were negative. Enterobacter aerogenes was positive in 8.20% of sweets, mold and yeast were positive in 19.58%. The results of microbial tests on buttermilk and yogurt, grilled meat and chicken sandwiches, vegetables and salads showed that bacteria Escherichia coli and Staphylococcus aureus and all microorganisms were negative. Mold tests were positive in 11.12% of juice samples.ConclusionsThe results showed that the foods and drinks supplied in food and drink preparation and distribution centers in Babol in 2019 were of good chemical and microbial quality. In some food groups the results of microbial and chemical testings were negative, i.e. without contamination. Less than 20% of products in the group of cereals and protein products did not match with the standards, which is a satisfactory result compared to other studies conducted in different cities of Iran. These good results for food quality can be explained bythe constructive performance of food health experts that made good controling, monitoring, and food health and hygiene education.

Glossopharyngeal neuropathy: A case report

In this case report, we present a unique case of a 57-year-old woman who described a “sticking sensation like glass constantly poking in my throat,” which started while she was eating a chicken sandwich. After a thorough history was obtained, a preliminary diagnosis of glossopharyngeal neuropathy was made after unremarkable findings on clinical examination. The diagnosis was confirmed by spraying a local anesthetic at the back of the throat, which eliminated the patient’s pain. Dr. Kohli is a resident, Center for Temporomandibular Disorders and Orofacial Pain, Department of Diagnostic Sciences, Rutgers School of Dental Medicine, 110 Bergen St, Newark, NJ 07103. Dr. Katzmann was a resident at the time this article was written. She is now a master’s candidate in orofacial pain/oral biology, Center for Temporomandibular Disorders and Orofacial Pain, Department of Diagnostic Sciences, Rutgers School of Dental Medicine, Newark, NJ. Dr. Ananthan is an assistant professor and the assistant program and clinic director, Center for Temporomandibular Disorders and Orofacial Pain, Department of Diagnostic Sciences, Rutgers School of Dental Medicine, Newark, NJ.

Which brand should be more nervous about nutritional information disclosure: McDonald's or Subway?

This study examines the health halo and horn effects in the context of two fast food brands commonly associated with healthy and unhealthy food (i.e., Subway and McDonald's). Health halo is consumers' tendency to overestimate the healthiness of certain food categories or items based on a single claim, whereas health horn is the tendency to underestimate it. Specifically, we investigated the moderating effects of nutritional information disclosure and dietary restraint on consumers' behavioral intentions. Two items from the McDonald's and Subway menus each served as stimuli. They represented health halo confirmation (Roast Chicken sandwich) or disconfirmation (Italian Spicy sandwich) and health horn confirmation (Big Mac burger) or disconfirmation (McSpicy Cajun Burger). This study employed a 2 (nutritional information: present vs. absent) × 4 (menu item type: a health halo or horn associated with Subway or McDonald's menu items with favorable and unfavorable nutritional profiles) and 2 (dietary restraint: restrained eaters vs. unrestrained eaters) × 4 (menu item type: a health halo or horn associated with Subway or McDonald's menu items with favorable and unfavorable nutritional profiles) mixed factorial design. Participants were randomly assigned to one of two experimental conditions (nutritional information: present vs. absent) and presented with all four menu items. There was a decrease in behavioral intentions toward all menu items except the one representing health horn disconfirmation. In particular, behavioral intentions were most substantially weakened for the item that entailed a health halo disconfirmation (Italian Spicy sandwich). The findings not only delineate the different practices companies adopt but also underscore the importance of nutritional information disclosure in helping consumers make healthier food choices.

To My Residents, In a Pandemic.

To My Residents, In a Pandemic.

Differential impact of consuming foods perceived to be high or low in fat on subsequent food reward

BackgroundThe perception that a food is ‘healthy’ or ‘low fat’ has been proposed as an important issue influencing eating behaviour. This study had two aims: a) to test the perceived health value of two popular foods in Brazil and, b) to investigate the impact of consuming these foods on subsequent food reward. Individual differences in adiposity and eating behaviour traits were also explored. MethodsTwenty-four adults (36.9 ± 9.8 years) were included (10 male, 14 female), mean Body Mass Index 27.6 ± 4.1 kg/m2 and mean weight 77.4 ± 14.8 kg. They attended the laboratory on two different occasions, for Perceived high-Fat [PHF] and perceived Low-Fat [PLF] conditions. Food reward was tested by the LFPQ-BR in fasted and fed states for each condition. Two popular food in Brazil were chosen to be used as test meals and were prepared in order to be similar in terms of weight, calorie content and macronutrient composition; it was hypothesised that Coxinha [shredded chicken meat, covered in dough] (PHF condition) would be perceived as less healthy and higher fat content than a chicken sandwich (PLF condition). A paper-based visual analogue scale was used to confirm this hypothesis. Anthropometric measures (weight, height, neck and waist circumference) and eating behaviour traits scores (uncontrolled eating, cognitive restraint and emotional eating – TFEQ-R21) were undertaken. ResultsResults showed that the two nutritionally matched foods differed on several indicators of perceived healthiness including perceived fat content. Post consumption, there was an increased implicit wanting for high-fat sweet food after the PLF meal. Exploratory analyses showed that cognitive restraint was an independent predictor for the perception of the fat content of PHF and moderated the impact of PHF on implicit wanting. ConclusionThese findings have implications for food marketing and the role of restrained eating on food perception and food reward.

Glycemic Index of Commonly Consumed Snack Foods in Oman

Objective: Study the effect of Omani coffee on the glycemic responses and glycemic index (GI) of commonly consumed snack foods in Oman. Methods: We evaluated 9 Omani snack foods including doughnut, croissant, cheese, chicken and fried egg sandwiches, sambosa (vegetables), fried and boiled vermicelli, white bread with red beans for their proximate composition and GI. The proximate composition was determined according to AOAC,[1] whereas GI was measured in 12 healthy human volunteers as described by Wolever et al.[2] Results: The proximate composition of snack foods differed significantly (P

Microbiological status of some commonly available food items and the effects of microwave oven heat on the existence microflora

Foods are the major source of energy and nutrition for all the living organisms. Measuring food safety and security is a vital concern nowadays. The present study attempted to evaluate a complete microbiological profile of some popular food items collected from different restaurants along with their drug-resistant profile. The main focus of this study was to evaluate the efficacy of 60 seconds microwave oven heat on the growth of microorganisms present in the collected food items. Presence of bacterial and fungal microbiological profiling of the food items and their drug-resistant pattern were determined through conventional cultural, biochemical and Kirby Bauer methods. After that, the food was heated in the microwave oven for 60 seconds. All the food items (chicken sandwich, French pizza, chicken pie, pasta, hot dog) were found to be highly contaminated with total viable bacteria and fungus up to 107CFU/g while the pathogenic bacteria such as Escherichia coli, Staphylococcus spp., Pseudomonas spp. was estimated up to 106CFU/g. After 60-second microwave oven heat treatment, the existence microbial load was significantly reduced. Meanwhile, fecal coliform was only detected in chicken sandwich before the heat treatment (102CFU/g) but that was completely eliminated by heat treatment. Staphylococcus spp. and Pseudomonas spp. were found in untreated chicken pie, pasta and French pizza samples although after heat treatment the growth was 100% eliminated. Only in chicken sandwich, 2-log reduction of Staphylococcus spp. was notified after 60-second heat. Moreover, the identified bacteria were found to be 100% resistant against commonly used antibiotics but only streptomycin (10 µg), azithromycin (15 µg) and gentamycin (10 µg) were found as effective drugs against all the isolates. The presence of resistant strain in food is very alarming which indicates the poor management set up and lack of proper legislation in food sector. However, the 60-second microwave oven heat treatment was so effective to reduce the substantial amount of bacteria.

치킨샌드위치전문점 소비자들의 재방문 의도에 영향을 주는 요인: 맘스터치 사례를 중심으로

This research aims to investigate the determinants of revisit intention in the domain of a chicken sandwich store. This research adopts Mom’s Touch as the study domain because the business presented rapid growth in the food service business market as a domestic brand. Therefore, this research empirically examines the reason why consumers have become loyal to the sandwich store. Hence, this research chooses revisit intention as the dependent variable. Also, this research employs five attributes as the candidates of explanatory attributes for revisit intention. The five attributes are atmosphere, price fairness, taste, healthiness, and employee attitude. The online survey was executed to collect the data. The number of observations is 237 for the data analysis. Multiple regression analysis was implemented to test the proposed research hypotheses. The results indicate that taste is the most influential attribute to account for the revisit intention. Price fairness and employee attitude presented positive association with revisit intention. However, atmosphere and healthiness are identified as the non-significant attribute.

Mock meat in the butchery: Nudging consumers toward meat substitutes

Is it possible to nudge consumers to swap their chicken sandwich for a meat substitute? A field study tests whether adapting the choice architecture of a large retail store increases the purchase of meat substitutes among nonusers. Instead of offering meat substitutes exclusively in a separate, vegetarian section, this study places them next to similar meat products in the butchery. As such, we (1) increase the meat substitutes’ visibility and (2) offer them in pairs with their meat-based counterparts. Doing so enhances sales of meat substitutes, relative to both past sales in the experimental store and sales in eight other control stores that serve as benchmarks. No backfire effect was observed as meat product sales did not increase significantly. A follow-up study disentangles the effect of product visibility and pairwise presentation. Both product visibility and pairwise presentation increase sales of meat substitutes. However, when visibility is high, fewer meat substitutes were sold in a pairwise presentation.

Amazon Go: Disrupting retail?

In January of 2018, AMAZON.COM Inc. (Amazon) opened its first self-service Amazon Go convenience store in Seattle, Washington. Armed only with a smartphone app tied to a credit card, a customer could enter the store, select merchandise from the aisles and refrigeration cases, and just walk out—no lines, no waiting, no cashier. A can of coke, chocolate bar, or chicken sandwich placed in a shopper’s bag, is identified, accounted for, and charged to a payment card, all facilitated by computer vision, deep learning, and sensor-based information technologies (IT). Based on extensive public sources, the Amazon Go case provides a rich opportunity to explore an IT-enabled startup that potentially threatens three industries: convenience stores, grocery stores, and fast food outlets. In the future, the technology, either by licensing or expansion by Amazon, arguably could disrupt the broader retail industry and its millions of employees. Students have an opportunity to explore the boundary between IT and business strategy, while seeing the potential economic implications of fixed cost investments in IT. They will see how one company, Amazon, strategically develops, deploys, and extends its growing arsenal of IT weapons. The case also catalyzes discussions of social issues, including the impact of technology on employment and the tradeoffs between personal privacy and customer service.

PREVALENCE OF SHIGA TOXIGENIC AND MULTI DRUG RESISTANT Escherichia coli IN READY TO EAT CHICKEN PRODUCTS' SANDWICHES

Ready to eat (RTE) chicken products are known for their popularity among people from different age groups in Egypt. Two hundred and fifty samples of RTE chicken sandwiches represented by chicken fajitas, shawarma, burger, pane and luncheon (50 for each) were collected and examined for prevalence, virulence and resistance of Escherichia coli being one of the most important enteropathogens worldwide. The obtained results declared the presence of E. coli in 42, 34, 30, 26 and 14% of the examined samples, respectively. The isolates were found to belong to different E. coli pathotypes such as enteropathogenic, enterohemorrhagic, enterotoxigenic and enteroinasive and were positive for serious virulence genes (Stx1, Stx2 and eaeA). Moreover, the isolates were tested for their resistance against fourteen commonly used antimicrobials in order to determine their resistance patterns which consequently would reflect their public health significance as well as the degree of drug misuse within the food production chain.