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Abstract
7- Summary
Microbiological investigation of meat service establishments of Tanta University restaurants was carried out, where one hundred and twenty random samples of raw & cooked red meat and raw & cooked poultry meat samples (30 each) were collected from meat establishments in Tanta University restaurants and subjected to enumeration of total aerobic bacterial count, Staphylococcus aureus count and Coliforms (MPN/g) as well as determination of Salmonellae.
Microbiological examination of (98 samples) meat contact surfaces fourteen from each of worker’s hand, dishes, tables, walls, floor, water and air samples were conducted.
Microbiological examination of raw and cooked meat meals :
The aerobic bacterial count ranged from 2.5x104 to 1.8x107 with a mean value of 2.43x106 ± 6.95x105 cfu/g of examined raw meat samples; 103 to 107 with a mean value of 9.40x105 ± 4.32x105 cfu/g for examined cooked red meat samples; 1.3x105 to 1.4x107 with a mean value of 2.65x106 ± 5.33x105 cfu/g for examined raw poultry meat samples; 1.8x104 to 7.1x106 with a mean value of 2.20x106 ± 2.12x105 cfu/g for examined cooked poultry meat samples, respectively.
While the Staphylococcus aureus count ranged from 3x103 to 1.7x105 with a mean value of 4.8x104 ± 8.63x103 cfu/g for examined raw red meat samples; 103 to 3.4x106 with a mean value of 2.45x105 ± 1.16x105 cfu/g for examined cooked red meat samples; 1.6x104 to 2.8x106 with a mean value of 4.80x105 ± 1.32x105 cfu/g for examined raw poultry meat samples; 1.2x104 to 4.0x106 with a mean value of 6.79x105 ± 2.12x105 cfu/g for examined cooked poultry samples, respectively.
Results also reveal that Coliforms count (MPN/g) ranged from 40 to 2x106 with a mean value of 2.55x105 ± 1.14x105 cfu/g for examined raw red meat samples, 40 for all and each examined cooked red meat samples with a mean value of 4.00 ± 2.23 cfu/g; 40 to 5x103 with a mean value of 1.04x103 ± 2.45x102 cfu/g for examined raw poultry meat samples; 40 to 2x102 with a mean value of 61 ± 11 cfu/g for examined cooked poultry meat samples.
Staphylococcus aureus could be isolated from examined raw red meat, cooked red meat, raw poultry meat and cooked poultry meat samples with an incidence of 40%, 12.5%, 32% and 20%, respectively.
While identification of Coliforms bacteria isolated from examined meat samples were Citrobacter freundi, Citrobacter diversus, Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli and Klebsiella pneumoniae.
Salmonella could not be isolated from all examined samples.
Sanitation condition of meat contact surfaces :
Microbiological mean evaluation of meat contact surfaces including dishes, tables and walls for total aerobic bacterial count was 4x10 to 3.5x102 with a mean value of 1.9x102 ± 3.3x10 cfu/g; 6x10 to 4.5x102 with a mean value of 2.1x102 ± 4.6x10 cfu/g and 2x10 to 6x104 with a mean value of 1.1x104 ± 6.8x102, respectively.
Microbiological evaluation of worker’s hand for Staphylococcus aureus count was 2.9x102 to 5.4x103 with a mean value of 1.26x103 ± 4.60x102 cfu/g.
Results also reveal that Coliforms count (MPN/g) of water samples and floors swabs were 90 to 2x104 with a mean value of 5.46x103 ± 2.14x103 cfu/g and 90 to 2x104 with a mean value of 3.45x103 ± 1.47x103 cfu/g, respectively.
While mould count of air samples in restaurant plant and food serving establishment was 16 to 72 and 16 to 56, respectively with a mean value of 39.4 ± 6.8 and 26.9 ± 4.9, respectively.