safety of meat meals served at a university hostel

Abstract

This study aimed to evaluate the hygienic status of served chicken meat and beef in a university hostel. About one hundred random of chicken and beef meat samples before and after cooking (about 120g) were collected from a university student hostel, Egypt. Samples were examined bacteriologically. The average values (cfu/g) of Aerobic plate count (APC), Enterobacteriacae & Coliform counts were 4.10×10 7 ± 0.01×10 7 , 4×10 2 ±0.03×10 2 & Less than 10 in raw chicken thigh , 2.47×10 7 ±0.02×10 6 , 6×10 2 ±0.02×10 2 & 4.3×10 2 ±0.01×10 2 in raw chicken breast , 2.4×10 3 ±0.03×10 3 , Less than 10& Less than 10 in cooked chicken thigh, 5.3×10 4 ±0.02×10 3 , Less than 10&Less than 10 in cooked chicken breast , 4×10 7 ±0.02×10 7 , 1×10 3 ±0.03×10 3 &1.3×10 4 ±0.01×10 3 in raw beef and 4×10 3 ±0.03×10 2 , 2.2×10±0.02×10& Less than 10 in cooked beef, respectively. Moreover, the incidence of E.coli was 73.33%, 33.33% and 35% in raw chicken thigh, cooked chicken breast and raw beef., while the mean valued of Staph. aureus were 5.3×10 3 ±0.02×10 3 , 2.3×10 3 ±0.01×10 2 , 6.2×10±0.02×10, 6.9×10±0.02×10, 3.9×10 4 ±.01×10 3 and less than 10 in raw chicken thigh, raw chicken breast, cooked chicken thigh, chicken breast, raw beef and cooked beef, respectively. All samples were accepted based on their APC, Enterobacteriacae, Coliform & Staph. aureus counts.