Bacteriological Assessment of Some Food Meals Served in Egyptian Hotels

Shawish, Reyad R.; Hebara, Esraa M.; Hassanin, Zakaria H.

doi:10.21608/jcvr.2024.384951

Bacteriological Assessment of Some Food Meals Served in Egyptian Hotels

Document Type : Original Article

Authors

10.21608/jcvr.2024.384951

Abstract

Meat and meat products are among the food categories most frequently involved in
food-borne diseases. Hence, a total of 120 ready to eat meals (RTE) RTE random
meat steak, beef burger, chicken Piccata, and fish Filet (30 of each) were collected to
assess their quality. As a hygienic indicator, aerobic bacterial count (APC), Coliforms
count (CC) and Staph. aureus were investigated, and the results showed that 1.5×104
± 3.96×103; 1.76×102 ± 2.9×10 and 8.35×10 ± 1.4×10 for Meat Steak, 3.6×104 ±
1.5×104; 2.72×102 ± 5.8×10 and 1.09×102 ± 2.46×10 for Beef burger, 1.559×104 ±
6.42×103; 2.99×102 ± 6.89×10 and 1.06×102 ± 2.7×10 for Chicken piccata and
5.48×104 ± 2.3×104; 7.3×102 ± 1.42×102 and 2.5×102 ± 6.99×10 for Fish Fillet,
respectively. E. coli also was investigated revealing that 26 (21.6%) of the examined
samples were unsuitable for human consumption represented by 4(13.3%),
11(36.6%), 3(10%) and 8(26.6%) of the examined meat steak, beef burger, chicken
Piccata and fish Filet samples were rejected because they contaminated with E. coli,
respectively. According to the findings of the serological identification of the E. coli
isolates, the strains of EPEC were the most common, followed by EHEC, ETEC, and
EIEC. Therefore, strict hygienic practices must be followed when receiving,
preparing, storing, and handling every food item in order to maintain the health of
the consumer and provide wholesome meat meals.

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