Effect of Different Cooking Methods on Bacteriological Quality of Meat

Abstract

ARTICLE INFO ABSTRACT Keywords A total of 100 random samples of fresh meat (50gm) collected from different supermarkets and shops from Menoufia governorate, Egypt. The collected samples were divided into four groups; the first was raw and the other three groups were treated by boiling, frying, and roasting to evaluate their bacteriological aspects (total APC, coliform count, Staphylococcal count and S. aureus counts). The bacteriological examination revealed that the mean values of APC of the raw ,boiled ,fried and roasted meat samples were 2.28x10 7 ±6.16x10 6 , 1.19x 10 3-±2.92x10 2 , 1.50x10 4 ± 4.24x10 3 , 2.70x10 3-±1.55x10 3 cfu/g, respectively. The mean values of coliform count (cfu/g) of such examined samples were 1.35x10 5 ±5.06x10 4 , 9.2x10 ±3.00x10, 2.78x10 2 ±8.90x10, 4.41x10 2 ±2.08x10 2 , respectively. The mean value of Staphylococci count (cfu/g) of raw ,boiled , fried , roasted samples were 7.75x10 3 ±2.42x10 3. 3.48x10±0.11x10 2 , 0.60x10 2 ±0.17x10 2 , 0.92x10 2 ±0.27x10 2 with average counts for S. aureus of count of the raw ,boiled ,fried ,roasted meat samples were 5.12x10 3 ± 1.46x10 3 , 2.62x10±0.80x10, 0.33x10 2 ±0.10x10 2 , 068x10 2 ±0.20x10 2. Methods of heat treatment of meat have acceptable killing effect on reduction of the bacterial load of raw samples. The boiling method is the first method for reduction of bacterial load of raw meat followed by frying method then roasting method. APC Boiled meat Coliform. Fried meat Roasted meat S. Aureus