Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 9(11): 1925-1932
Http://dx.doi.org/10.17582/journal.aavs/2021/9.11.1925.1932
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Nermeen Makram Louis Malak*, Neveen Soliman Mohamed Soliman

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt.

Abstract | Sixty cheeseburger sandwiches were bought from sixty different fast food outlets and street vendors in Cairo as well as the governorate of Giza. Sandwiches were divided into three groups; room temperature (25°C), refrigerator (5°C), and high temperature (37°C). The three groups were examined after 30, 60, and 120 minutes for bacteriological quality (aerobic plate count, psychrotrophic, total coliform, fecal coliform, E.coli, total staphylococci, and salmonella) count and deterioration criteria (pH, TVBN, and TBA). The findings showed significant growth in aerobic plate count, psychrotrophic, total coliform and staphylococci count while salmonella failed to be detected under different storage temperatures. Moreover, Citrobacter diversus, Citrobacter freundii, Serratia fonticola, Enterobacter intermedius, Enterobacter aerogenes, Enterobacter cloacae, Klebsiella oxytoca, and E.coli can be isolated from sandwiches kept under high temperature (37 ºC) for 120 minutes. The deterioration criteria tests discovered that the increase of storage temperature as well as period of storage resulted in a significant raise in pH, TVBN, and TBA values. Moreover, deterioration criteria of examined leftover sandwiches kept under high temperatures (37 ºC) for the longest period (120 minutes) exceeded the permissible limit according to E.S.S. (2005). According to this, holding sandwiches at high temperature for an extended period increased microbial load and deterioration criteria resulting in food-borne diseases and health risks and consequently rendering them unfit for human consumption.

Keywords | Cheeseburger, Bacteriological, Leftover, TVBN, TBA