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Abstract
This study was performed to evaluate the microbiological quality of Shawerma from fast food restaurants in Suez governorate. A total of 60 cooked beef shawerma samples, represented by 20 samples from each of the three hygienic standard levels of shawerma fast food restaurants at Suez governorate (class I, II and II as low, medium and high hygienic standard) were collected randomly and examined for microbiological indices.
The mean values of total aerobic, total anaerobic, total aerobic spore forming, total thermophilic colony counts, Escherichia coli, Staphylococcus aureus, coliforms, Enterobacteriacae and Bacillus cereus were 4.26± 0.09, 2.56± 0.10, 1.25± 0.19, 2.30± 0.05, 0.67± 0.12, 0.82± 0.14, 0.85± 0.16, 1.06± 0.20 and 1.06± 0.13 (log10 CFU/ g) respectively. While Clostridium perfringens, faecal coliforms, yeast and mould counts were <1(log10 CFU/ g), moreover Salmonella spp. were not detected in all samples.
from the microbiological quality point of view in comparison with Gilbert et al, 2000 (category No. 2), 18 (30%) of the total examined samples were unsatisfactory, 19(32%) were acceptable and 23(38%) were satisfactory. The unsatisfactory samples were due to E-coli (11)18% of count ≥2 (log10 CFU/ g) and Staph. aureus (12)20% count of 2-< 4 (log10 CFU/ g).
These bacterial contaminations could be attributed to excessive unsanitary handling and processing measures. The achieved results declared that strict hygienic measures and proper processing practices are necessary to protect the consumers form the hazards of foodborne pathogens.