Microbiological Assessment of Various Ready-To-Eat Foods in Cairo, Egypt, and Studying the Possible Antibacterial Effects of Garlic and Cumin Oils as Food Additives
JAKEEN Eljakee,
nagwa ata,
Shimaa Omara
Abstract:R EADY-TO-EAT (RTE) food contamination has become a global health problem.A bacteriological survey of RTE food samples (54 barbecued chicken meat, 50 meat shawarma, 56 chicken shawarma, 44 grilled fish, 36 fesikh, 48 brackish fish, and 48 sardines) was implemented. The samples were analyzed using standard microbiological techniques. Enterobacteriaceae (67.26%), Aeromonas (5.36%), Pseudomonas (1.19%), S. aureus (9.82%), coagulase-negative staphylococci (11.90%), and Listeria (9.52%) were detected in the examine… Show more
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