MICROORGANISMS FOUND IN FAST AND TRADITIONAL FAST FOODS

Abstract

Sixty food samples were collected from 60 random restaurants of fast and traditional foods in El Qassium, Saudi Arabia and investigated for the presence of bacteria using different temperatures (10 degrees C, 20 degrees C, 30 degrees C, 40 degrees C and 50 degrees C) incubated for 24-48 hours and analyzed for fungi and yeasts incubated at 25 degrees C. The results revealed that from 45 samples of traditional foods, twenty two species of eighteen genera of bacteria were found plus fourteen species of twelve genera of fungi and three species of three genera of yeasts. While fast food results revealed that from 15 fast food samples collected from 15 restaurants a total often species of ten genera of bacteria and eight species of seven genera of fungi were recorded. The species of bacteria isolated in this study are, Acetobacter sp., Achromobacter sp., Bacillus coagulans, B. subtilis, Clostridium perfringens, Erwinia carotovora, Escherichia coli, Flavobacterium sp., Klebsiella pneumoniae, Lactobacillus plantarum, Leuconostoc mesenteroides, Listeria monocytogenes, Microbacterium lacticum, Micrococcus sp, Pseudomonas aeruginosa, Pseudomonas fluorescens, Pseudomonas putrefaciens, Salmonella sp., Staphylococcus aureus, Streptococcus lactis, Streptococcus thermophilus, Campylobacter jejuni, Citrobacter fruendii, Proteus vulgaris and Yersinia sp. The occurrence of some of these bacteria illustrates that fast foods in these restaurants may act as a reservoir of pathogenic bacteria for human. Fungi isolated are Aspergillus glaucus, A. niger, Alternaria sp., Chaetomium candidum, Cladosporium herbarum, Fusarium sp., Monilia sp., Mucor rouxii, Neuropora sp., Penicillium expansum, Penicillium sp., Rhizopus nigricans, Sporotrichum carnis and Thamnidium elegans. Yeasts were represented by Torulopsis caroliniana, Saccharomyces rouxii and Zygosaccharomyces sp. Total viable count of bacteria (CFU) was higher in foods containing vegetable salad and fresh vegetables than heated foods (e.g., chicken Shawirma, Beef burger). Some bacteria resist heat and grow at 50 degrees C. Contamination occurred through raw foods, use of polluted irrigation waters, human handling and the use of contaminated containers. The binge-eating of fast food can lead to measurable signs of liver injury, inflammation and inexpensive fat- and calorie-packed foods make us the fat. Food poisoning can be controlled by the adjustment of pH, water activity, temperature control. Prevention of toxins in fast foods must become a cooperative effort on the part of all involved in food production. Prevent multiply the microorganisms by washing and dry hands before preparing any foods and after handling raw foods (meat, poultry, vegetables or fruits), food preparation areas, equipment must be cleaned, kitchen areas, restaurants and foods protected from insects, pests and other animals. Patients should not handle foods in restaurants.