Document Type : Original Article
Authors
1
Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University
2
Animal Health Research Institute, Dokki, Giza
3
Animal Health Research Institute, Benha
Abstract
Ninety random samples were collected from different restaurants in Benha city to evaluate their
bacteriological quality. The mean values of APC, coliform, staphylococcus counts (cfu /g) were 2.69x
105 0.47x105, 5.54x103 0.96x103& 2.31 x 103 0.49 x 103 for beef kofta,7.34x104 1.22x104,
1.73x103 0.51x103&1.57 x 103 0.36x 103for beef burger, 3.16x 104 0.60 x 104 , 1.01 x 1030.27 x
103& 6.29 x 102 1.14x102 for beef shawerma, 6.23 x 105 1.14x105, 8.52x103 2.04x103& 4.64 x 103
0.85 x 103 for chicken kofta,3.58 x 105 0.72 x 105, 2.39 x 103 0.61 x 103& 2.73 x 103 0.52 x 103 for
chicken burger and 5.91x104 1.08x104 , 1.81x103 0.35x103 & 9.42x103 2.23x103 for chicken
shawerma, respectively. The results declared that 18isolates of E.coli were identified from examined
ready to eat meat and poultry meat meals with varying percentages. Accurately, O26: H11, O111 :H4, O114
:H21 ,O128 :H2 ,O124 ,O127 :H6,O1 :H7, O78, O125 :H18, O78, O119: H4 E.coli strains were serologically
identified from such examined samples. Also,47 isolates of coagulase positive St.aureus were isolated
from the examined ready to eat meat and poultry meat meals represented as 60% from beef kofta,
46.67% from beef burger, 40% from beef shawerma, 60% from chicken koft , 53.33% from chicken
burger, 53.33% from chicken shawerma samples.
Keywords
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