Bacteriological and Chemical Evaluation of Meat Meals in Some Egyptian Hotels

Hassan, M. A.1.and Reham A. Amin1.and El-Salhy, M. S.2.

Abstract

Total of 90 random samples of meat meals represented by beef steaks, beef kofta and beef filets (30 of each, 90 gm for each sample) were collected from two different Egyptian hotels at Cairo governorate named A and B (45 of each). The collected samples were examined bacteriologically and chemically to determine their hygienic and keeping quality by counting APC, total Enterobacteriacae count, total coliform count and total Staphylococcal count, Salmonella count, as well as measuring pH, TVN and TBA. The mean values of APC(cfu/g), total Enterobacteriaceae counts(cfu/g), total coliform counts (cfu/g) and total Staph. aureus count (cfu/g)of the examined samples of meat meals from hotel (A) were 2.17×105±0.27×105, 1.06×104± 0.43×104, 1.06×104± 0.43×104and 8.26×103±1.49×103,respectively for beef steak, 8.84×104±2.13×104, 8.84×104±2.13×104, 6.52×103± 1.18×103, 1.76×103± 0.37×103and 3.64×103±0.71×103,respectively for beef kofta and 5.02×104±0.71×104, 5.02×104±0.71×104 2.31×103± 0.69×103, 8.14×102± 2.46×102 and 1.51×103±0.23×103, respectively for beef fillet, while for hotel (B), they were 7.15×104±1.44×104, 4.46×103± 0.88×103, 1.27×103± 0.19×103 and 3.82×103 ± 0.90×103, respectively for beef steak, 2.67×104±0.63×104, 1.09×103± 0.31×103, 6.82×102± 1.04×102 and 1.75×103±0.31×103, respectively for beef kofta and 6.96×103±1.20×103, 5.94×102± 1.25×102, 2.35×102± 0.60×102 and 7.33×102±1.24×102, respectively for beef fillet. From the present study, we concluded that meat meals can be contaminated by several ways such as incorrect thawing, inadequate cleaning and sanitation for utensils or post cooking contamination resulting in higher contamination with microorganisms and lower keeping quality measures, which leading to severe public health hazards.

Key words

Meat meal, Bacteriological status, keeping quality.