Antibacterial effect of garlic, Nigella sativa and antibiotics on Bacillus cereus and Streptococcus faecalis isolated from ready-to-eat meat sandwiches in Assiut city [electronic resource].

By: Contributor(s): Language: English Summary language: Arabic Description: p.78-93Other title:
  • تأثير الثوم و حبة البركة و المضادات الحيوية على الباسيلس سيريس و الاستربت فيكاليس المعزولة من سندوتشات اللحوم الجاهزة للأكل في مدينة أسيوط.‪ [Added title page title]
Uniform titles:
  • Assiut veterinary medical journal, 2004 v. 50 (101) [electronic resource].
Subject(s): Online resources: In: Assiut Veterinary Medical Journal 2004.v.50(101)Summary: Seventy five random samples of ready-to-eat, liver, shawarma and Elhawawshy sandwiches (25 of each) were obtained from food restaurants and street-vendors with different sanitation levels in Assiut City. The samples were examined bacteriologically for aerobic plate count, Bacillus cereus and Streptococcus faecalis count. The obtained results revealed that the mean values of aerobic plate count for liver, shawerma, and Elhawawshy were 27± 18x103, 29± 4.9x103 and 20± 2.6x 104 CFU/g, respectively. Significant differences were detected among the three different sandwiches. Positive B. cereus samples were 76, 88 and 100% with mean values of 2± 0.6x103, 90± 9 and 1.6x102± 17.6 CFU/g for liver, shawarma and El-hawawshy sandwiches respectively. There was a significant difference between liver sandwiches and the other two tested sandwiches. S. faecalis was isolated from 80, 88 and 88%, with mean values of 26.7± 6x102, 28± 7x102 and 45.7± 5.9x103 CFU/g for liver, shawerma, and El-hawawshy sandwiches, respectively. Determining the resistance of these isolates to 9 antibiotics commonly used show that B. cereus was highly sensitive to 5 kinds of the tested antibiotics and resistant to Ampicillin (AMIO). In contrast, S. faecalis was highly sensitive to Danofloxacin (DFXSmg) only. The effect of different concentrations of both Nigella sativa 1, 3 & 5% and freshly crushed garlic 3,4 & 5% were tested against the isolated B. cereus and S. faecalis using minced meat stored at room temperature in January (does not exceed 15°C). Highly significant differences were recorded between the control and the treated samples. Public health significance and suggested measures for improving the quality of ready-to-eat meat sandwiches to protect the consumer were given. Key words: Garilc, Nigella sativa, antibiotic effect, Bacillus cereusand strept Faecalis, Meat sandwiches.
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Seventy five random samples of ready-to-eat, liver, shawarma and Elhawawshy sandwiches (25 of each) were obtained from food restaurants and street-vendors with different sanitation levels in Assiut City. The samples were examined bacteriologically for aerobic plate count, Bacillus cereus and Streptococcus faecalis count. The obtained results revealed that the mean values of aerobic plate count for liver, shawerma, and Elhawawshy were 27± 18x103, 29± 4.9x103 and 20± 2.6x 104 CFU/g, respectively. Significant differences were detected among the three different sandwiches. Positive B. cereus samples were 76, 88 and 100% with mean values of 2± 0.6x103, 90± 9 and 1.6x102± 17.6 CFU/g for liver, shawarma and El-hawawshy sandwiches respectively. There was a significant difference between liver sandwiches and the other two tested sandwiches. S. faecalis was isolated from 80, 88 and 88%, with mean values of 26.7± 6x102, 28± 7x102 and 45.7± 5.9x103 CFU/g for liver, shawerma, and El-hawawshy sandwiches, respectively. Determining the resistance of these isolates to 9 antibiotics commonly used show that B. cereus was highly sensitive to 5 kinds of the tested antibiotics and resistant to Ampicillin (AMIO). In contrast, S. faecalis was highly sensitive to Danofloxacin (DFXSmg) only. The effect of different concentrations of both Nigella sativa 1, 3 & 5% and freshly crushed garlic 3,4 & 5% were tested against the isolated B. cereus and S. faecalis using minced meat stored at room temperature in January (does not exceed 15°C). Highly significant differences were recorded between the control and the treated samples. Public health significance and suggested measures for improving the quality of ready-to-eat meat sandwiches to protect the consumer were given. Key words: Garilc, Nigella sativa, antibiotic effect, Bacillus cereusand strept Faecalis, Meat sandwiches.

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