الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 162 |  |  |
| | | from | 162 | | |
Abstract
Ready to eat food products are very popular food in Egypt; and are linked with foodborne disease outbreaks. A total of 125 samples from RTE food were collected randomly from different restaurants at Zagazig city, Sharkia governorate, Egypt; and were including kofta, shawarma, sausage, fried shrimp and smoked herring (25, of each); and samples was sent to the laboratory of Food Control Department at Faculty of Veterinary Medicine, Zagazig University for bacteriological examination.
I. Incidence of some food poisoning microorganisms in some ready to eat food from different resturants at Zagazig city, Sharkia Governorate: -
The overall incidence of S. aureus in RTE food was 26.4% (33 out of 125). In the present study, the highest isolation percentage of S. aureus (48%, 12/25) was detected in kofta sandwiches, followed by shawarma (36%, 9 out of 25) and smoked herring (24%, 6 out of 25); while the lowest incidence of S. aureus was detected in sausage and fried shrimp with a similar percentage of 12% (3 out of 25). Concerning the count of S. aureus (log10 CFU/g) in the examined RTE food samples, the mean count of S. aureus (CFU/g) were ranged from 2.99±0.62 in sausage, 2.74±0.54 in each of kofta and fried shrimp, 3.15±0.65 in shawarma and 3.09±0.65 in herring. The presence of S. aureus in RTE foods is an indicator of faults during preparation, handling, storage or service which may come through using of contaminated raw materials and food handlers. With regards to the Pathogenic E. coli in RTE food, the overall incidence of E. coli was 35.2% in RTE samples. the highest incidence of E. coli was found to be 44% in herring, then followed by 40% in shawarma (36% in sausage, 32% was detected in kofta and the lower incidence of E. coli was detected in fried shrimp (24%). The high incidence of E. coli in the examined ready-to-eat sandwiches indicates inadequate processing or post processing contamination.