Food Poisoning Bacteria in Ready to Eat Meat and Chicken Meat Products

Document Type : Original Article

Authors

1 Department of Food Control, Faculty of Veterinary Medicine,Benha University, Egypt

2 Food Hygiene Dept., Tanta Lab., Animal Health Research Institute

3 Food Hygiene Dept., Tanta University Hospitals

Abstract

Contamination of ready to eat foods sold by street vendors,restaurants and markets premises rendering has become a global health problem.The present study was designed to examinebacteriologically some ready to eat products(beef luncheon, chicken luncheon,grilled kofta and grilled chicken)for (E.coli, S.aureus, Sallmonellae and B.cereus.) The incidence of E.coli was high in beef luncheon and chicken luncheon by 24%, S.aureus was high in grilled chicken by 36% and B.cereus was high in grilled kofta by 24%.Salmonellaspp were not be detected in all examined samples.The presenceof these microorganisms in ready to eat food samples makesthem unfit for human consumption. Generally, the application and implementation of Hazard Analysis and Critical Control Point (HACCP) System as a hazards control system must be done in meat serving establishments.

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Benha Veterinary Medical Journal
Volume 35, Issue 1
September 2018
Pages 301-310

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