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• W2395332703 abstract "Sixty food samples were collected from 60 random restaurants of fast and traditional fast foods in El Qassium, Saudi Arabia and were investigated for bacteria species using different temperature degrees (10 o C, 20 o C, 30 o C, 40 o C and 50 o C) wrere incubated for 24-48 hours and analyzed for fungi and yeasts incubated at 25 o C. The results revealed that from 45 sample of traditional foods, yielded a total twenty two species of eighteen genera of bacteria. A fourteen species of twelve genera of fungi and three species of three genera of yeasts. While fast food results revealed that from 15 fast food samples collected from 15 restaurants a total ten species of ten genera of bacteria. A total eight species of seven genera of fungi. The species of bacteria isolated in this study namely, Acetobacter spp., Achromobacter spp., Bacillus coagulans, B. Subtilis, Clostridium perfringens, Erwinia carotovora,p Escherichia coli, Flavobacterium spp., Klebsiella pneumoniae, Lactobacillus plantarum, Leuconostoc mesenteroides, Listeria monocytogenes, Microbacterium lacticum, Micrococcus spp., Pseudomonas aeruginosa, Pseudomonas fluorescens, Pseudomonas putrefaciens, Salmonella spp., Staphylococcus aureus, Streptococcus lactis, Streptococcus thermophilus, Campylobacter jejuni, Citrobacter fruendii, Proteus vulgaris and Yersinia sp. The occurrence of some these bacteria illustrate that fast foods in these restaurants may act as a reservoir of pathogenic bacteria for human. Fungi isolated namely Aspergillus glaucus, A. niger, Alternaria sp., Cheotomium candidum, Cladosporium herbarum, Fusarium sp., Monilia sp., Mucor rouxii, Neuropora sp., Penicillium expansum, Penicillium sp., Rhizopus nigricans, Sporotrichum carinis and Thamnidium elegans. Yeasts were represented namely Torulopsis caroliniana, Saccharomyces rouxii and Zygosaccharomyces sp. Total viable count of bacteria (CFU) was higher in foods containing vegetable salad and fresh vegetables more than heated foods (e.g., chicken Shawarma, Beef burger). Some bacteria resist heat and grow at 50 o C. Contamination occurred through raw foods, use of polluted irrigation waters, human handling and use of contaminated containers. The binge-eating of fast food can lead to measurable signs of liver injury, inflammation and inexpensive fat- and calorie-packed foods make as the fattest. Food poisoning can be controlled by the adjustment of pH, water activity, temperature control. Prevention of toxins in fast foods must become a cooperative effort on the part of all involved in food production. Prevent multiply the microorganisms by washing and dry hands before preparing any foods and after handling raw foods (meat, poultry, vegetables or fruits), food preparation areas, equipment must be cleaned, kitchen areas, restaurants and foods protected from insects, pests and other animals. Patients should not handle foods in restaurants. (Journal of American Science 2010;6(10):515-531). (ISSN: 1545-1003)." @default.
• W2395332703 created "2016-06-24" @default.
• W2395332703 creator A5081883737 @default.
• W2395332703 date "2010-01-01" @default.
• W2395332703 modified "2023-09-24" @default.
• W2395332703 title "Microorganisms Found in Fast and Traditional Fast Food" @default.
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