University of Khartoum

Isolation and identification of Escherichia species from Street vended food of meat origin (Agashi) form Khartoum locality

Isolation and identification of Escherichia species from Street vended food of meat origin (Agashi) form Khartoum locality

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Title: Isolation and identification of Escherichia species from Street vended food of meat origin (Agashi) form Khartoum locality
Author: Alnoman, Hadia Bashier Mustafa
Abstract: Background: Meat and meat products are highly perishable and easily spoiled and contaminated by bacteria from different sources of contamination before, during and after processing, and soon become unfit and possibly dangerous to health. The study was carried out to isolate and identify Escherichia spp. from ready to eat vended foods of meat origin in Khartoum locality and to estimate the hazard according to the standards. Methodology: This was a descriptive cross-sectional analytical study. Hundred samples of ready to eat Sandwiches (Agashi), were randomly collected from five markets in Khartoum locality (Jakson, Alstad, Alsuag alshaby, Alsuag almrkazy and Mayo).Twenty samples from each. The samples were subjected to bacteriological analysis, according to Elsanousi scheme for identification of Escherichia species. Results: The percentage of Escherichia isolated from all samples was 40%. The species were identified as Escherichia coli (40%). Escherichia vulneris (20%). Escherichia decarboxylate (15%). Escherichia albertii (15%). Escherichia fergusonii (10%). Conclusion: The study proved that foods of meat origin were contaminated by Escherichia species. More hygienic measurement should be applied to improve quality of meat foods to ensure maximum safety to consumers.
URI: http://khartoumspace.uofk.edu/123456789/26085


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