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• W2741429152 abstract "This observational and descriptive study was conducted to investigate and assess the microbiological quality and safety of meat and dairy food products in respective to the prevalence of Gram-negative harmful bacteria. For masterly-achievement of this target, a total number of 300 food samples were collected which included a beef burger, sausage, luncheon, turkey cheese and white cheese samples. Standard methods were used to determine Enterobacteriaceae count, coliform count and detection of Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa. Not all the food products sampled were found within acceptable safety limits, where these organisms were detected in some food products sampled. Luncheon samples showed high levels of positive results for Enterobacteriaceae, coliform, E. coli, S. typhi and P. aeruginosa, theincidence percentages were 56.6%, 35%, 81.6%, 23.3% and 18.33%, respectively. While, beef burger samples showed the lowest levels of Gram-negative prevalence as well as, S. typhi was not detected. In respective to the dairy products, the turkey cheese samples showed the highest incidence percentages of positive samples were 65%, 70%, 80%, 11.6% and 35% for Enterobacteriaceae, coliform, E. coli, S. typhi and P. aeruginosa, respectively. While white cheese samples showed the lowest levels. The distribution of Gram-negative bacteria in the various food samples examined, were E. coli (184 isolates) with 20, 28, 49, 48 and 39 isolates in a beef burger, sausage, luncheon, turkey cheese and white cheese samples, respectively. As well as, P. aeruginosa (51 isolates) with one, 5, 11, 21 and 13 isolates in the previous products samples, respectively. While, S. typhi showed the lowest dominant percentages (30 isolates) with 7, 14, 7 and 2 isolates in sausage, luncheon, turkey cheese and white cheese samples, respectively. The total number of bacterial isolates was 265 isolates. The results of the study indicate that most of the meat and the dairy food samples examined did not meet the quality standards, will render these foods unfit for human consumption. Also, the examined samples were not satisfactory in the course of public health standard as some pathogenic bacteria were detected. A sufficient number of these organisms will cause infection and intoxication, therefore, posing potential risks to consumers. Finally, the relevant authorities should draw the attention towards the health education campaign on food safety. As well as, food handlers should receive training on safety principles of good hygiene practice. Strict regulations in safe production, safe processing, and consumer awareness is highly recommended. People participation is a must." @default.
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• W2741429152 date "2017-01-01" @default.
• W2741429152 modified "2023-09-23" @default.
• W2741429152 title "Prevalence of the Harmful Gram-Negative Bacteria in Ready-to-Eat Foods in Egypt" @default.
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