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Abstract
51 random samples of roast beef were collected from food services establishments under examination in Kafr El-sheikh govemorate (Desouk — Fuwwa — Motobess) and subjected to the enumeration of APC, Enterobacteriaceae coliform (MPN/g), staphylococci and salmonellae, as well as isolation and identification of isolates was carried out.
Microbial status of roast beef
The mean value of total bacterial count of examined roast beef samples was 3.03 x ± 2.0 x regarding Enterobacteriaceae count the mean value was 1.64 x I 0 ± 1.65 x 102, as for coliforms, the mean value of (MPN/g) of examined roast beef sample was 3.26 x l0 ± 6.24 x 10.
The identified coliforms in roast beef samples were Citrobacter arnalanaticus 12 (25.53%), Cit. diversus 11(23.40%), Cit. freundii 9 (19.14%), Enterobacter aerogenes 8 (17.02%), Ent. agglomerans 21 (44.68%), Em’. cloacal 18 (28.29%), Ent. gergovial 20 (42.55%), Ent. hafnial 15 (31.91%), E.coli 23 (48.93%), Klebsiella.pneumoniae 13 (27.65%), KI. oxytoca 9 (19.14%), respectively.
Concerning Staphylococcal count the mean value was 1.02x ± 9.5 10 CFU/g for examined roast beef samples, the isolated Staphylococci from the samples were 36 (70.59 %) Staph.aureus and 27 (52.94%) Staph.epiderinidis. Salmonellae couldn’t be detected in all roast beef samples under this study.
53 For assessment of bacteriological quality of roast beef samples under this study, according to microbiological standards for hot meals recommended by Lufthansa and Swiss air service (1986) 1.96%, 31.37% and 66.67% of the examined samples were categorized as tolerable, unsatisfactory and unaccepted respectively (regarding total Enterobacteriaceae count) while 8 samples (15.69%) only free from staphylococci and 4 samples (7.84%) free from coliforms.
These results indicate unsanitary conditions under which roast beef is prepared and handled in addition to post-roasting contamination mostly from meat contact surfaces.