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Microbiological quality of Hawawshy consumed in Ismailia, Egypt

Author:
ISMAIL, SOAD AHMED
Source:
Journal of food safety 2006 v.26 no.4 pp. 251-263
ISSN:
0149-6085
Subject:
meat products, coliform bacteria, sandwiches, food service, Escherichia coli, Staphylococcus, bacterial contamination, public health, lactic acid bacteria, food contamination, plate count, food pathogens, aerobes, microbial detection, traditional foods, food sanitation, ready-to-eat foods, Egypt
Abstract:
The focus of this study was to evaluate the microbial quality of hawawshy from vending shops in Ismailia Province, Egypt. Microbiological analysis of hawawshy resulted in aerobic plate counts from 2 x 10³ to 4 x 10⁶ cfu/g and spore counts from 2 x 10² to 5 x 10⁴ cfu/g. Total coliforms ranged from 3 to 2400 MPN/g while Enterobacteriaceae counts ranged from 6 x 10 to 8 x 10² cfu/g and enterococci counts were 3 x 10³ to 6 x 10⁵ cfu/g. Escherichia coli, coagulase positive staphylococci and fecal streptococci were detected in 17.3, 14.6 and 57.3% of examined samples, respectively. Salmonella spp. was not detected. Different Enterobacteriaceae spp. such as Citrobacter freundi, Enterobacter cloacae, Klebsiella oxytoca, Klebsiella pneumoniae and Serratia liquefaciens were isolated with different percentages. The obtained results indicate that consumption of hawawshy may constitute a public health hazard, and as a consequence, handling practices should require more attention and improvement.
Agid:
692044