Comparison between chicken and red meat shawarma food for bacterial contamination
Joint Authors
Said, Wazira Q.
Muhammad, Isa M.
Source
Issue
Vol. 24, Issue 2 العلوم الزراعية و البيطرية (31 Dec. 2021), pp.39-48, 10 p.
Publisher
Publication Date
2021-12-31
Country of Publication
Iraq
No. of Pages
10
Main Subjects
Biology
Architecture Engineering
Abstract EN
The present study was conducted on 100 samples of two types of Shawarma fast-food (chickens’ meat Shawarma and red meat Shawarma) in restaurants and Cafeterias of Soran city, Kurdistan region.
Iraq; for four months during 2021.
The aim of this investigation was to compare both types of Shawarma for bacterial contamination.
The collected samples were transferred to the laboratory using cold box and analyzed within two hours.
The samples were prepared for bacteriological analysis via observed and total viable count (TVC) of bacteria; Total coliform count.
Staphylococcus bacteria count.
Detecting of Salmonella and Examining culture (for identification and isolating Grams Stain bacteria).
The main results were as follow; TVC bacteria percentages in chicken and red meat Shawarma were (82 vs.
94) %, respectively; with values of (9x 104 vs.
14xl04) cfu/g, respectively.
The counterparts' percentages of Coliform contamination were (10 vs.
14) %, respectively; with values of (27xl02 vs.
2xI03) cfu/g, respectively.
Staphylococcus aureus, Staphylococcus epidermidis.
Salmonella, Shigella spp and Pseudomonas bacteria recorded (18, 12, 20, 24 and 2) %, respectively for both types of Shawarma.
The highest positive and significant (P<0.01) correlation coefficient was found between Staphylococcus aureus and Staphylococcus epidermidis count (0.762) in chicken's Shawarma.
This study discovered some dangerous types of Coliforms for the first time in Shawarma samples (Raoulttella ornithinolytica, Enterobacter hormaechei, and Aeromonas salmonicida).
American Psychological Association (APA)
Said, Wazira Q.& Muhammad, Isa M.. 2021. Comparison between chicken and red meat shawarma food for bacterial contamination. Journal of Dohuk University،Vol. 24, no. 2 العلوم الزراعية و البيطرية, pp.39-48.
https://search.emarefa.net/detail/BIM-1478706
Modern Language Association (MLA)
Said, Wazira Q.& Muhammad, Isa M.. Comparison between chicken and red meat shawarma food for bacterial contamination. Journal of Dohuk University Vol. 24, no. 2 Agriculture and Veterinary Sciences (2021), pp.39-48.
https://search.emarefa.net/detail/BIM-1478706
American Medical Association (AMA)
Said, Wazira Q.& Muhammad, Isa M.. Comparison between chicken and red meat shawarma food for bacterial contamination. Journal of Dohuk University. 2021. Vol. 24, no. 2 العلوم الزراعية و البيطرية, pp.39-48.
https://search.emarefa.net/detail/BIM-1478706
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 46-48
Record ID
BIM-1478706