Hygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital

The microbiological quality of red meat produced from most of the food-processing plants in Egypt has always been questionable. This study aimed to examine the bacteriological quality of a restaurant in the Sohag University hospital environment (air, water; worker's hands, worker's clot...

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Autores principales:	Abeera Mahmoud El-Sayed, Motamed Elsyed Mahmoud, Sotohy Ahmed Mohamed
Formato:	article
Lenguaje:	EN
Publicado:	South Valley University 2021
Materias:	bacteriological examination restaurant environment meat surface contamination Agriculture S Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/53a2c697a862469c8beae7e75fdcbb73
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spelling	oai:doaj.org-article:53a2c697a862469c8beae7e75fdcbb732021-12-02T16:32:04ZHygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital10.21608/SVU.2021.65185.11162535-18262535-1877https://doaj.org/article/53a2c697a862469c8beae7e75fdcbb732021-07-01T00:00:00Zhttps://svu.journals.ekb.eg/article_181732.htmlhttps://doaj.org/toc/2535-1826https://doaj.org/toc/2535-1877The microbiological quality of red meat produced from most of the food-processing plants in Egypt has always been questionable. This study aimed to examine the bacteriological quality of a restaurant in the Sohag University hospital environment (air, water; worker's hands, worker's clothes, and knives) beside the meat surfaces. Bacteriological examination was performed for air, water, worker's hands, worker's clothes, and knives, in addition to the meat surfaces. Mean total bacterial count; TBC, total coliform count; TCC, total fecal coliform count; TFCC, total Escherichia coli count, and total Staphylococcus aureus were carried out. The obtained results revealed that the TBC, TCC, TFCC, and total E. coli counts were higher than the recommended standard for sanitary practices. In addition, we observed that worker's clothes contain more bacterial count than the hands and knives. The knives' swabs contained less bacterial burden but still higher than the recommended guidelines. In addition, 9 bacterial isolates were consistently isolated during this study including; E. coli, Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeroginosa, Enterobacter spp, Klebsiella spp., Proteus spp, Citrobacter spp, and Serratia spp. with varying percentages of frequency across the sampling points. Whereas, none of Salmonella spp. were isolated. In conclusion, the presence of pathogenic microorganisms in this study is of special concern and meat hygienists should be fortified to review the processes involved in the environment surrounding the meat as well as meat processing of university restaurants in EgyptAbeera Mahmoud El-SayedMotamed Elsyed MahmoudSotohy Ahmed MohamedSouth Valley Universityarticlebacteriological examinationrestaurant environmentmeat surface contaminationAgricultureSVeterinary medicineSF600-1100ENSVU-International Journal of Veterinary Sciences, Vol 4, Iss 3, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bacteriological examination restaurant environment meat surface contamination Agriculture S Veterinary medicine SF600-1100
spellingShingle	bacteriological examination restaurant environment meat surface contamination Agriculture S Veterinary medicine SF600-1100 Abeera Mahmoud El-Sayed Motamed Elsyed Mahmoud Sotohy Ahmed Mohamed Hygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital
description	The microbiological quality of red meat produced from most of the food-processing plants in Egypt has always been questionable. This study aimed to examine the bacteriological quality of a restaurant in the Sohag University hospital environment (air, water; worker's hands, worker's clothes, and knives) beside the meat surfaces. Bacteriological examination was performed for air, water, worker's hands, worker's clothes, and knives, in addition to the meat surfaces. Mean total bacterial count; TBC, total coliform count; TCC, total fecal coliform count; TFCC, total Escherichia coli count, and total Staphylococcus aureus were carried out. The obtained results revealed that the TBC, TCC, TFCC, and total E. coli counts were higher than the recommended standard for sanitary practices. In addition, we observed that worker's clothes contain more bacterial count than the hands and knives. The knives' swabs contained less bacterial burden but still higher than the recommended guidelines. In addition, 9 bacterial isolates were consistently isolated during this study including; E. coli, Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeroginosa, Enterobacter spp, Klebsiella spp., Proteus spp, Citrobacter spp, and Serratia spp. with varying percentages of frequency across the sampling points. Whereas, none of Salmonella spp. were isolated. In conclusion, the presence of pathogenic microorganisms in this study is of special concern and meat hygienists should be fortified to review the processes involved in the environment surrounding the meat as well as meat processing of university restaurants in Egypt
format	article
author	Abeera Mahmoud El-Sayed Motamed Elsyed Mahmoud Sotohy Ahmed Mohamed
author_facet	Abeera Mahmoud El-Sayed Motamed Elsyed Mahmoud Sotohy Ahmed Mohamed
author_sort	Abeera Mahmoud El-Sayed
title	Hygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital
title_short	Hygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital
title_full	Hygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital
title_fullStr	Hygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital
title_full_unstemmed	Hygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital
title_sort	hygienic and sanitary condition of environment and meat surfaces in the restaurant of sohag university hospital
publisher	South Valley University
publishDate	2021
url	https://doaj.org/article/53a2c697a862469c8beae7e75fdcbb73
work_keys_str_mv	AT abeeramahmoudelsayed hygienicandsanitaryconditionofenvironmentandmeatsurfacesintherestaurantofsohaguniversityhospital AT motamedelsyedmahmoud hygienicandsanitaryconditionofenvironmentandmeatsurfacesintherestaurantofsohaguniversityhospital AT sotohyahmedmohamed hygienicandsanitaryconditionofenvironmentandmeatsurfacesintherestaurantofsohaguniversityhospital
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Hygienic and sanitary condition of environment and meat surfaces in the restaurant of Sohag University Hospital

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