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Abstract
Summary
This thesis was planned to assess the safety of some popular Ready-to-Eat RTE meat and chicken products prepared in national, local restaurant and street vendors. Measuring the quality of some ready to eat meat sandwiches and chicken referring to the maximum time should not elapsed between cooking and consumption was done, and the suggestive control measures to protect the consumers against food borne pathogen was discussed.
Two hundred samples of RTE meat products (40 of each) beef burger, kofta, Shawerma, Hawawshy and Chicken were collected from fast food restaurants. Salmonellae and some emerging food poisoning microorganisms including L. monocytogenes and E coli O157:H7 were isolated. The results stated the isolation of salmonella from 8 RTE meat products with an incidence 4% (one strain from beef burger and kofta and Hawawshy, two strains from Shawerma and 3 strains from chicken samples with an incidence 2.5, 2.5, 2.5, 5, 7.5% respectively.
Listeria spp were isolated from 8 ready to eat meat products. Two strains of L. monocytogenes (1%) were isolated from one Hawawshy sandwich and one chicken sample. L. monocytogenes was failed to isolate from all samples of beef burger, kofta, Shawerma.
E coli O157:H7 was detected in only one sample of beef burger with a total incidence 0.5%.
Measuring the quality of RTE chicken and Hawawshy sandwiches referring to the maximum time should not elapsed between cooking and consumption was done. The obtained results indicated that the maximum time to keep the ready to eat chicken and Hawawshy at room temperature and 65°C were 3 hours. In case of storage RTE chicken and Hawawshy at chilling temperature, the maximum time to keep them were 12 h and 24h respectively.
Suggestive control measures to protect the consumers against food borne pathogens and determining the best time elapsed between cooking and consumption were recommended.