Effect of Different Cooking Methods on Bacteriological Quality of Meat

Hogoo, Hany Ahmed

doi:10.21608/bvmj.2020.24980.1177

Effect of Different Cooking Methods on Bacteriological Quality of Meat

Document Type : Original Article

Author

hany ahmed hogoo

faculty

10.21608/bvmj.2020.24980.1177

Abstract

A grand total of 100 random samples of fresh meat collected from different supermarkets and shops from Menoufia governorate. and then divided into four groups, raw, boiled, fried, and roasted evaluated bacteriogically ( total APC, coliform count, St.aureus count, Staphylococcal count) .The bacteriological examination revealed that the mean values of APC of the raw ,boiled ,fried and roasted meat samples were 2.28x107±6.16x106a. ,1.19x103-±2.92x102b. , 1.50x104.± 4.24x103b , 2.70x103- ±1.55x103b cfu/g. .The mean values of coliform count(cfu/g) of raw ,boiled ,fried ,roasted ,meat samples were 1.35x105 ±5.06x104a , 9.2x10±3.00x10b , 2.78x102±8.90x10b ,4.41x102 ±2.08x102b ...The mean value of Staphylococci count(cfu/g) of raw,boiled, fried, roasted meat samples were 7.75x103±2.42x103. 3.48x10±0.11x102b, 0.60x102 ±0.17x102b , 0.92x102±0.27x102b . The mean values of the S. aureus count of the raw ,boiled ,fried ,roasted meat samples were5.12x103± 1.46x103a .,2.62x10 ±0.80x10b , 0.33x102±0.10x102b , 068x102±0.20x102b.Methods of heat treatment of meat have acceptable killing effect on reduction of the bacterial load of raw samples.The boiling method is the first method for reduction of bacterial load of raw meat followed by frying method then roasting method.

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