Incidence of some enterotoxigenic food poisoning microorganisms in chicken meat products

Forty - five packaged random samples of cooked and half cooked chicken meat products represented by chicken shawarma, fillet and wings [15 for each] were collected from different retail markets in Cairo and Giza. The incidence of S. aureus, E. coli and C. perfringens in fillet was 26.66%, 20%, 26.66%, respectively, while equals 0.0%, 13.33%, 20%, in shawarma, respectively. The incidence in wings reaches to 13.33%, 20%, 6.66%, respectively. Six number of S. aureus strains were isolated from fillet and wings examined for enterotoxin production and revealed that only one strain isolated from wings had the ability to produce enterotoxin types A, B, C and D [multiproducer]. While S.aureus failed to be isolated from shawarma. Concerning C. perfringens 5 toxigenic strains classified as 3 C. perfringens type A and 2 C. perfringens type D, while 3 strains were non- toxigenic. For E. coli the serological typing revealed 8 untypable strains which were not enterotoxigenic

effect of processing and freezing on the storage quality of some common Egyptian vegetables

This study was carried out to assess the effect of processing and storage conditions at -18°C and -12°C on the organoleptic quality, the enzymes activities, the standard plate count and vitamin C content of frozen beans and peas. It was concluded that processing and storage at -18°C provides better quality frozen products