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187546

MICROBIOLOGICAL QUALITY OF SHAWARMA IN ASSIUT

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Last updated: 05 Jan 2025

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Abstract

Thirty samples of Shawarma (Cooked meat) were aseptically collected from various fast-food restaurants in Assiut City. The samples were examined for aerobic plate counts, Coliforms, S.aureus and Enterococci counts and for detection of Salmonellae, and Shigellae. The aerobic plate count ranged from 6x10 to 15x10°/g. with a mean value of 24.6x10'49. The counts of coliforms and S.aureus ranged from 1x102 to 5x10'/g, and 8x102 to 5x10'/g. with a mean value of 33.9x10 and 4.9x10 /g. respectively. The coliforms which could be detected in the examined Shawarma included Hafnia alvei, Citrobacter freundii, Klebsiella Pneumoniae and Enterobacter cloaca. Enterococci, Salmonella, Shigella could not be detected in the examined Shawarma samples. Enterococci counts were less than 100/g.
The present investigation indicated that food-borne pathogens present in Shawarma constitute a potential public health hazard.

DOI

10.21608/avmj.1990.187546

Authors

First Name

R.S.

Last Name

REFAIE

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First Name

SABAH

Last Name

MOUSTAFA

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Volume

24.1

Article Issue

47

Related Issue

27014

Issue Date

1990-10-01

Receive Date

1990-10-18

Publish Date

1990-10-01

Page Start

153

Page End

158

Print ISSN

1012-5973

Online ISSN

2314-5226

Link

https://avmj.journals.ekb.eg/article_187546.html

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https://avmj.journals.ekb.eg/service?article_code=187546

Order

16

Type

Research article

Type Code

1,840

Publication Type

Journal

Publication Title

Assiut Veterinary Medical Journal

Publication Link

https://avmj.journals.ekb.eg/

MainTitle

MICROBIOLOGICAL QUALITY OF SHAWARMA IN ASSIUT

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Article

Created At

23 Jan 2023