Enterotoxigenic Staphylococci as potential hazards in meat meals prepared at restaurant level

Gewely, Marwa Elsayed; Hasanine, Faten; Salem, Amani; Shawky, Nahla

doi:10.21608/bvmj.2021.96930.1472

Enterotoxigenic Staphylococci as potential hazards in meat meals prepared at restaurant level

Document Type : Original Article

Authors

¹ Department of meat hygiene, Faculty of veterinary medicine, Benha university, Benha, Egypt

² Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Egypt

³ Department of Food Hygiene, Animal Health Research Institute, shebin El –Kom branch, Egypt

10.21608/bvmj.2021.96930.1472

Abstract

Enterotoxigenic Staphylococci are associated with food poisoning infection especially in ready to eat meals ingestion causing serious health hazards. A total of 150 random samples of prepared meat meals represented by beef kofta, hawawshi, chicken shawarma, chicken pane, fish fillet and fried tilapia (25 of each) were gathered from several restaurants in Egypt's Menoufia governorate and analyzed bacteriologically for detection of enterotoxigenic staphylococci. The obtained results showed that, the mean values of Staphylococci counts (CFU/g) were 2.3×103±0.35×103 in beef kofta, 2.5×103±0.1×103 in hawawshi, 8.1×103±0.21×104 in chicken shawarma, 2.1×103±0.45×103 in chicken pane, 3.8х103±0.06х103 in fish fillet, 7.6х103±0.13х103 in fried tilapia. Also, S. aureus had mean values of 1.3×103±0.23×103, 1.5×103±0.21×103, 4.5×103±0.01×103, 1.5×103±0.31×103, 2.2х103±0.05х103, 3.0х103±0.03х103 (CFU/g ) and with incidences of 24%, 20 %, 24 %, 12 %, 16 % and 12% in the examined samples of beef kofta, hawawshi, chicken shawarma, chicken pane, fish fillet and fried tilapia, respectively. Restrict hygienic measures should be applied to prevent food contamination.

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