No abstract

residual analysis pesticides and heavy metals in food. A B S T R A C TThis study was planned out to evaluate the effectiveness of different traditional cooking methods on the viability of L. monocytogenes and S. aureus by contaminating unpeeled whole shrimp samples with 2.4x 10 6 cfu/g for L. monocytogenes and 4x10 6 cfu/g for S.aureus. Also the effect of refrigeration at 4c°on the viable count of S. aureus and L. monocytogenes, was studied, S. aureus and L. monocytogene counts were 1x10 6 and 3x10 6 cfu/g after one day and 2.7x10 7 and 2x10 5 cfu/g after two days of refrigeration, respectively. This indicated that the refrigeration temperature decreased S. aureus count but increased L. monocytogenes count. While, the traditional cooking by boiling for inoculated shrimp revealed that, the boiling in different stages at zero day, first and second day of refrigeration decreased the count to <10 cfu/g for both. Microwave oven treatment of the samples resulted in destruction of both S. aureus and L. monocytogenes cells decreasing the count from about 10 6 cfu/g to <10cfu/g. With the exposure of inoculated shrimp to different traditional cooking temperatures within one min for each temperature of 60°c decreased L. monocytogenes count to be 1.7x10 2 cfu/g, and S. aureus count to 2x10 4 cfu/g. At 80°c temperature effect on L. monocytogenes count decreased to be <10 cfu/g and S. aureus count to be 3x10 cfu/g.