Prevalence of Salmonella, Staphylococcus aureus and E.coli O157:H7 in Shawarma Poultry Meat (Chicken and Turkey) Restaurants In Gaza Strip

Alsaiqali, Mahmoud Ibrahim (2006) Prevalence of Salmonella, Staphylococcus aureus and E.coli O157:H7 in Shawarma Poultry Meat (Chicken and Turkey) Restaurants In Gaza Strip. Masters thesis, Al Azhar University Gaza.

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Prevalence of salmonella, staphylococcus aureus and E.coli 0157H7 in shawarma poultry meat (chicken and turkey) restaurants in Gaza strip.pdf

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Abstract

A total of 90 shawarma poultry samples, 30 of each product (chicken, turkey and mixed chicken and turkey) were collected from three governorates of Gaza Strip (North, Mid and South Gaza) was investigated during a 6 months , (October 2009 until march 2010). They examined for their bacteriological quality in terms of: aerobic plate count (APC), total coliform (TC), Staphylococcus aureus, Escherichia coli, E. coli O157:H7 and Salmonella in shawarma poultry (chicken, turkey and mixed), before and after exposure to heat grill in Gaza Strip and study the relationship between microbial growth and quality of shawarma poultry and study the physical properties (temperature, pH value and moisture content). Also, results illustrated that Staphylococcus aureus was not found in grilled chicken shawarma, but were presented in shawarma grilled turkey and mixed. While, Salmonella was not found in grilled turkey shawarma, but were presented in shawarma grilled chicken and mixed. On other hand, E. coli 0157: H7 was found in shawarma grilled chickens but not found in shawarma grilled turkey and mixed. . Prevalence of E. coli in North Gaza was the highest (36.6%) and the lowest in Mid Gaza (20%). But, prevalence of Staphylococcus aureus and E. coli 0157: H7 in North Gaza was the highest and the lowest in the South and Mid of Gaza Strip, respectively. . The average temperature, pH value and moisture content of chicken, turkey and mixed shawarma samples before exposure to heat grilling was 14.5 C° , 5.88 and 65% respectively while, after exposure to heat grilling it was became 45.5 C° ,5.83 and 34% respectively . Results indicated that there were significant differences between the averages number of bacteria (APC), coliform and Staphylococcus aureus after exposure to heat grilled in the sense of heat which had a major reduction in the numbers of bacteria. While, no statistically significant differences between the average number of Salmonella , E. coli and E. coli 0157: H7 after exposure to heat grilled in the sense of heat that did not affect enough in reducing the presence of, Salmonella , E. coli and E. coli 0157: H7.

Item Type: Thesis (Masters)
Subjects: Q Science > Q Science (General)
Depositing User: أ. طارق زياد عبد حنونة
Date Deposited: 18 Aug 2020 09:00
Last Modified: 18 Aug 2020 09:00
URI: http://scholar.alaqsa.edu.ps/id/eprint/2098

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