Microbiological quality of shawerma at fast food restaurants [electronic resource].

Includes references.

This study was performed to evaluate the microbiological quality of Shawerma at fast food restaurants in Suez governorate. A total of 60 samples, about 100 g each were collected randomly and examined for microbiological indices. The mean values of total aerobic, total anaerobic, total aerobic spore fonning, 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 ± 1: 0.13 (log 10 CFU/ g) respectively. While Clostridium perfringens, faecal coliforms, yeast and mould counts were < l (log 10 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 unsatisfac-tory samples were due to E-coli (11)18% of count ≥ 2 (log l0 CFU/ g) and Staph. aureus (12)20% count of 2-< 4 (log 10 CFU/ g).

Summary in Arabic.

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