Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat

Abstract

ARTICLE INFO ABSTRACT Keywords A grand total of ninety random samples of raw meat, grilled kofta, and kabab (30 of each) were collected from different meat restaurants in Benha city, Kaliobia governorate, Egypt. The study aimed to determine the effect of grilling on bacteriological quality of the examined samples through the detection of APC, Total Enterobacteriaceae count, Total Coliform count, isolation and identification of Enteropathogenic E.coli and S. aureus. The mean values of APC, Total Enterobacteriaceae counts, and Total Coliform counts of the examined samples were 3.25×104± 0.47×104, 2.45×104± 0.31×104, and 1.37×104± 0.18×104 for raw meat, 1.09×104± 0.22×104, 7.96×103± 1.58×103, and 4.14×103± 0.79×103 for grilled kofta, and 7.42×103± 1.05×103, 4.64×103± 0.70×103, and 2.29×103± 0.43×103 for kabab, respectively. The incidence of EPEC was 30%, 10%, and 3.3% in the examined samples of raw meat, grilled kofta, and kabab, respectively. S.aureus was detected in 26.7%, 6.7%, and 3.3% of the examined samples of raw meat, grilled kofta, and kabab, respectively. Also, the study aimed to determine their chemical quality through detection of pH, TVN, and TBA values. In conclusion, the examined raw meat samples were more contaminated with the highest level of microorganisms compared to those of grilled meat products and the bacteriological and chemical examination of those samples is a good indicator to detect the quality and hygienic condition of them Bacterial Chemical Grilled kofta Kabab Quality Raw meat