Assessment the Microbiological Safety of Ready-to-Eat Meat and Chicken Products prepared in National, Local Restaurants and street vendors in Assiut city-Egypt

摘要

A total of 200 ready to eat (RTE) meat products (40 of each) beef burger, kofta, Shawerma, Hawawshy and Chicken were collected from fast food restaurants and street venders. Samples were examined to detect the prevalence of Salmonellae, L. monocytogenes and E coli O157:H7. Salmonellae were isolated from 8 RTE products. Listeria spp. was isolated from 2 RTE meat products. E coli O157:H7 was detected in only one sample of beef burger. Measuring the quality of RTE chicken and Hawawshy sandwiches referring to the maximum time should not elapsed between cooking and consumption was done. The results indicated that the maximum time to keep the ready to eat chicken and Hawawshy at room temperature and 65°C were 3 hours. Determining the best time elapsed between cooking and consumption were recommended.