Microbiological status of meat and chicken received to University student hostel

Shaltout, Fahim; Eltanani, Jehan; Zakaria, Islam; Elmelegy, Asmaa S.

doi:10.21608/bvmj.2015.31703

Cited by 12 publications

(25 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results near to that recorded by ( Mahmoud and Hamouda-Seham, 2006) who tested 80 random samples of poultry thigh and breast (40 of each) collected from El-Gharbia governorate and revealed that the mean values of APC (cfu/g) were 1.4 x10 6 ± 4 x10 5 and 6 x10 5 ± 2 x10 4 , respectively. Higher results were reported by Oumokhtar (2000) who recorded that the mean value of APC in chicken meat was 2, 9 x 10 4 cfu/g and higher than that recorded by (Shaltout et al, 2015) who recorded that the mean value of APC in raw chicken meat was 3.6x10 4 ±2.1x10 3 . The prevalence of Salmonella spp.…”

Section: Discussionmentioning

confidence: 61%

Prevalence of salmonella in some chicken meat products

wahba¹,

Shsltout

Nada

2019

Benha Veterinary Medical Journal

View full text Add to dashboard Cite

A total of 90 random samples of various chicken meat products were collected from different markets in Menofia governorate , Egypt, represented by 30 equal samples of fresh chicken cuts-up (skinless and boneless breast and thigh) (15 of each) 30 equal samples of frozen breaded half cooked chicken products (chicken nuggets and chicken panne) (15 of each) and 30 equal samples of cooked chicken products(Shawerma and Fahita sandwiches) (15 of each).The mean values of APC (cfu/g) in the examined samples of chicken breast, thigh, panne, nuggets, shawerma and chicken fahita, were 5.5× 10 6

show abstract

Section: Discussionmentioning

confidence: 61%

Prevalence of salmonella in some chicken meat products

wahba¹,

Shsltout

Nada

2019

Benha Veterinary Medical Journal

View full text Add to dashboard Cite

show abstract

“…The symptoms the symptoms of salmonellosis include diarrhoea, nausea, vomiting, fever and abdominal cramps [22]. The results in Tables 9 and 10 reported that staph .aureus was isolated from20% of meat,40%of meat kofta,33.33%of chicken and 46.67%of chicken kofta .such organism was isolated previously from ready to eat meat meals by [19,21] who isolated staph aureus from cooked samples the presence of staph .aureus in RTE meat meals may be due to their contamination from food handlers, bad cleaned equipment's or post processing contamination [23][24][25].…”

Section: Discussionmentioning

confidence: 99%

Bacteriological Examination of Cooked Meat and Chicken Meals

Shaltout¹

2020

BJSTR

View full text Add to dashboard Cite

Salmonella spp in products makes it unsafe for human consumption [7,8]. E.coli is an important organism involved in food -borne disease, it is considered as a good indicator of possible fecal contamination [9] . Therefore, the present study was planned out for determination of APC, Enterobacteriaceae & coliforms counts, isolation and identification of E.coli, salmonella and staph. aureusfor ready to eat meat and chicken meals including meat ,chicken ,beef kofta and chicken kofta. Materials and methods Collection of SamplesSixty random samples of cooked chicken and meat meals including meat, chicken, beef kofta and chicken kofta (15 of each) were collected from different restaurants. Each sample was kept in a separate sterile plastic bag, put in an ice box then transferred to the laboratory under complete aseptic condition without any retard for the examination bacteriologically.

show abstract

“…Salmonella microorganisms were previously isolated from cooked meat meals also salmonella failed to be isolated from cooked meat meals. The symptoms the symptoms of salmonellosis include diarrhea, nausea, vomiting, fever and abdominal cramps [15][16][17][18][19][20][21][22][23][24][25]. The results in Tables 9&10 reported that staph.…”

Section: Discussionmentioning

confidence: 99%

Bacteriological Examination of Cooked Meat and Chicken Meals

Shaltout¹

2020

CJMI

View full text Add to dashboard Cite

Sixty random samples (15 of each) were collected from different restaurants to evaluate their bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were 6.03×10 3 ±1.45×10 3 , 3.16×10 3 ±0.72×10 3 , 7.43×10 2 ±1.05×10 2 for meat,8.58×10 3 ±1.65×10 3 ,6.53×10 3 ±1.24×10 3 , 9.18×10 2 ±2.07×10 3 for chicken, 9.91×10 3 ±2.18×10 3 , 5.25×10 3 ±0.86×10 3 ,1.06×10 3 ±0.19× 10 2 for beef kofta and 2.03×10 4 ±0.43×104,9.14×10 3 ±2.06×10 3 ,3.32×10 3 ±0.45×10 3 for chicken kofta, respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready to eat chicken and meat meals with different percentages(O 26 :H 11 , O 111 :H 4 , O 124 , O 78 ,O 91 :H 21 , O 121 :H 7 , O 127 :H6, O 146 :H 21 ) Escherichia coli strains were serologically identified from such examined meals, there are 6 isolates of salmonella were identified from examined samples. Also, there are 21 isolates of staph aureus were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from chicken and 46.67% from chicken kofta [1-4].

show abstract

Microbiological status of meat and chicken received to University student hostel

Cited by 12 publications

References 1 publication

Prevalence of salmonella in some chicken meat products

Prevalence of salmonella in some chicken meat products

Bacteriological Examination of Cooked Meat and Chicken Meals

Bacteriological Examination of Cooked Meat and Chicken Meals

Contact Info

Product

Resources

About