Contamination of Ready to Eat Vended Food of Meat Origin with Aerobic Bacteria in Khartoum State
Contamination of Ready to Eat Vended Food of Meat Origin with Aerobic Bacteria in Khartoum State
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Date
2015-04-26
Authors
Mohammedeen Mohammed, Arafa
Journal Title
Journal ISSN
Volume Title
Publisher
University of Khartoum
Abstract
This study was carried out to isolate and identify Gram- positive and
Gram-negative bacteria which contaminate food of meat origin.
Ninety samples of cooked, ready-to-eat Sandwiches (Beef-Burger,
Shawarma, Kebab and Agashi) collected from different street food venders,
samples were cultured on MacConkey‘s, nutrient and blood agar. Isolates,
were purified and identified to species level according to their
morphological and biochemical properties. A total of 76 isolates were
obtained,50 of them were Gram-negative bacteria which identified:
Klebsiella pneumoniae (22%), followed by Enterobacter spp (15%),Serratia
marcescens(11%),Hafnia alvei (7%),Campylobacter spp(2%), Citrobacter
freundii (2%) and Pseudomonas aeruginosa and Proteus vulgaris (1%). 26
isolates were Gram-positive bacteria which identified:Staphylococcus spp
(11%), Bacillus cereus(6%), Listeria monocytogenes (3%), Bacillus
mycoides(2%), Brochothrix spp(2%), Kurthia gibsonii (2%), Enterococcus
spp (2%) and Micrococcus spp(1%).
The study revealed that foods of meat origin are often contaminated with
bacteria. The presence of Klebsiella pneumoniae, Enterobacter cloacae,
Campylobacter spp, Staphylococcus spp, Bacillus cereus and Listeria
monocytogeneswas of medical significance. The presence of these
Organisms in meat foods should receive particular attention, because their
presence indicate public Health hazard and gives a warning signal for the
possible occurrence offood borne diseases
Description
61 Pages
Keywords
Ready ,Eat ,Vended Food , Meat Origin, Aerobic, Bacteria,Khartoum State