Ready-to-eat (RTE) meat product sandwiches have become one of the most important sources of nutrition, especially with changing consumer's dietary and social habits. Unfortunately, it may be loaded with many microorganisms especially accidental postcooking cross-contamination. Therefore, this study aimed to investigate the bacteriological quality of 120 ready to eat meat product sandwiches (beef kofta, bovine liver, fish fillet, and chicken nuggets), 30 of each, which were collected randomly from restaurants and street vendors located in Benha city, Qalubiya Governorate, Egypt. Results revealed that kofta samples were the most contaminated samples where mean values of aerobic plate count (APC) and coliforms were 9.6x10 6 , and 1.9x10 2 CFU/g, respectively; followed by chicken nuggets, fish fillet, and bovine liver samples. Furthermore, E. coli and salmonellae of different serological types were detected in 5.8% and 2.5% of examined samples, respectively. Obtained results indicated that RTE meat-based sandwiches may pose a risk to consumer's health in the absence of food safety knowledge and hygiene application; strict hygienic measures and authority inspection is strongly recommended.
Ready-to-eat (RTE) meat products sandwiches are one of the most popular fast foods on which consumers depend. Unfortunately, it may be exposed to many contamination sources and harbored many food poisonings factors, especially with street vendors emerging in the developing world. Staphylococcus aureus (S. aureus) and its enterotoxins (SEs) are one of the most recorded food intoxications causes which contribute a health hazard risk. Therefore, one-hundred and twenty samples of beef kofta, bovine liver, chicken nuggets, and fish fillet RTE sandwiches (30 of each) were collected randomly from different street vendors and restaurants at Benha city, Qalubiya Governorate, Egypt, for bacteriological and molecular detection of coagulase-positive enterotoxigenic S. aureus contamination. Results revealed that beef kofta sandwich samples recorded the highest incidences and mean counts of S. aureus detection 40% and 12×10 3 CFU/g, respectively; followed by chicken nuggets, fish fillet, and bovine liver sandwich samples. Antimicrobial sensitivity on the isolated strains revealed high resistance to nalidixic acid, while mostly sensitive to erythromycin. On the other hand, molecular detection of SEs genes revealed detection of SeA, SeC, and SeD genes carrying strains where SeA was the most frequently detected. Mixed strain carrying both SeC and SeD was also detected. SeB gene was failed to be detect in any of examined isolates. It is obvious that RTE meat product sandwiches may pose a risk to consumer's health and encourage the authorities to exert more control over street vendors and fast food restaurants.
Although Staphylococcus aureus (S. aureus) is a bacterium that remains widely studied because of its high pathogenic potential and its ability to develop resistance to antibiotics routinely used in clinical practice; this study investigated the occurrence of methicillinresistant Staphylococcus aureus (MRSA) in some ready to eat (RTE) meat products collected from some public restaurants and street vendors in Benha city, Qalubiya governorate, Egypt; a total of 120 RTE beef products represented by kofta, burger, shawerma, and luncheon (30 of each) were examined for the prevalence of S. aureus and molecular detection of MRSA strains represented by the presence of mecAgene containing isolates; results revealed that kofta was the most contaminated samples with S. aureus where the mean count was 5.2x10 CFU\g; followed by burger, shawerma and luncheon samples. Molecular detection of MRSA isolates carrying mecA gene revealed that out of eight examined isolates, 2(25%) of examined isolates were MRSA strain. The presence of S. aureus especially MRSA strains in high prevalence among examined RTE meat products emphasizes the necessity of enforcing application of strict hygienic measures and GMP during preparation, handling, and serving; in addition, the health authorities have to exert more control over street vendors and fast food restaurants. .
Ready to eat (RTE) meat products are considered a rapid way to animal protein intake which may be preferred by consumers due to its palatability and quality; unfortunately, cooked meat products may be loaded by many foodborne pathogens especially Staphylococcus aureus (S. aureus) due to post cooking cross-contamination through mishandling and/or getting in touch with raw materials; so, this study aimed to investigate the incidence of S. aureus in some RTE meat products followed by molecular detection of enterotoxigenic S. aureus isolates and its enterotoxin genes in 120 RTE meat products represented by luncheon, burger, shawerma and kofta (30 of each) which were collected from different restaurants and street vendors in Benha city, Qalubiya governorate, Egypt. Results revealed that kofta samples were the most contaminated samples with mean values 3.42×10 3 , and 5.2×10 CFU/g for total staphylococci and S. aureus counts, respectively; followed by burger, shawerma and luncheon samples. Multiplex PCR detection of S. aureus enterotoxins (SE) genes revealed detection of different isolates carrying staphylococcal enterotoxin type A, type B, mixed strain carrying both staphylococcal enterotoxins type A and type D. So, RTE meat products of low hygienic measures may be risky to consumer's health.
It is evident that members of enterobacteriacae are one of the most incriminated bacterial food poisoning causes. Salmonella serovars and pathogenic E. coli may be responsible for more than 15% of reported annual food poisoning cases; and with increasing price of beef and poultry meats, and consumer's fish meat desire and demand. So, this study aimed to spot the light on the prevalence of enterobacteriacae members in some raw Nile fishes. 100 samples of Oreochromis nilotica (tilapia) and Bagrus bayad (Bayad), each of 50, were collected from different retail markets in Benha city, Qalubiya governorate, Egypt. Results revealed that 94% and 16% of examined samples were contaminated with enterobacteriacae and coliform bacteria, with mean counts 2.65×10 3 and 1.81×10 3 CFU/g for tilapia samples, and 2.07×10 3 and 1.74×10 3 CFU/g for bayad samples, respectively. Bacteriological classification of enterobacteriacae isolates revealed detection of Citrobacter diversus, Citrobacter freundii, E. coli, Enterobacter aerogenes, Enterobacter cloacae, Klebsiella oxytoca, Proteus mirabilis, Proteus vulgaris, Yersinia enterocolitica in variable percentages. 13% of examined samples were contaminated with E. coli, while 4% of examined tilapia samples only were contaminated with Yersinia enterocolitica. It is obvious that raw fishes may harbor bacterial contamination of significant health importance, so thorough cooking and processing hygienic practices are strongly recommended.
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