COMPARISON BETWEEN CHICKEN AND RED MEAT SHAWARMA FOOD FOR BACTERIAL CONTAMINATION
Keywords:
Shawarma food, bacterial contamination, comparison
Abstract
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 (9 104 vs. 14 104) cfu/g, respectively. The counterparts’ percentages of Coliform contamination were (10 vs. 14) %, respectively; with values of (27 102 vs. 2 103) 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).
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References
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Ghonaim, M.IE., Eid A.M., Elmossalami M.K. and Abdel-Naeem H.HS., (2020). Sensory, deterioration and bacteriological assessment of some ready to eat poultry products. Int J Vet Sci, 9(4): 568-572.
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HOVENKAMP, E., DEMONTY, I., PLAT, J., LÜTJOHANN, D., MENSINK, R. P. & TRAUTWEIN, E. A. (2008). Biological effects of oxidized phytosterols: a review of the current knowledge. Progress in lipid research, 47, 37-49.
ISLAM, S., NASRIN, N., RIZWAN, F., NAHAR, L., BHOWMIK, A., ESHA, S. A., TALUKDER, K. A., AKTER, M., ROY, A. & AHMED, M. (2015). Microbial contamination of street vended foods from a university campus in Bangladesh. Southeast Asian J Trop Med Public Health, 46, 480-5.
ISMAIL HAKKı TEKINER, H. Ö. (2015). Occurrence and characteristics of extended spectrum beta-lactamases-producing Enterobacteriaceae from foods of animal origin. Brazilian Journal Microbiology, 47, 444-451.
ISMAIL, S. A. (2006). Microbiological quality of hawawshy consumed in Ismailia, Egypt. Journal of food safety, 26, 251-263.
JUAN, L. (2014). Pathogenic Microbial Load Analysis of Ready-to-Eat Meat Products of Namak-Mandi Food Street Peshawar, Pakistan. Journal of Bio-Molecular Sciences (JBMS), 2, 21-27.
KAYISOGLU, S., YILMAZ, I., DEMIRCI, M. & YETIM, H. (2003). Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market. Food Control, 14, 469-474.
KHALAFALLA, F., ABDEL-ATTY, N., ABDEL-WANIS, S. A. & HANAFY, A. S. (2015). Food poisoning microorganisms in chicken broiler meat. Global Veterinaria, 14, 211-218.
KUMAR, N. & OP, J. (2017). MOLECULAR CHARACTERIZATION AND DRUG RESISTANCE OF ENTEROPATHOGENIC BACTERIA ISOLATED FROM READY TO EAT FOOD IN LUDHIANA. Asian Journal of Pharmaceutical and Clinical Research, 131-134.
MATOS, J., JENSEN, B. B., BARRETO, S. & HOJBERG, O. (2006). Spoilage and pathogenic bacteria isolated from two types of portuguese dry smoked sausages after shelf-life period in modified atmosphere package bacterias deteriorativasy patogenas aisladas de dos tipos de chorizos despues del periodo de vidadeanaquelenvasadas enatmosferas modifIcadas. Cyta-Journal of Food, 5, 165-174.
MOHAMMED, A. M. (2010). Contamination of Ready to Eat Vended Food of Meat Origin with Aerobic Bacteria in Khartoum State. Master thises.
MOHAMMED, H., AWAD, E., IBRAHIM, A. & HEMIDAN, M. (2009). Isolation and Identification of Salmonella from The Environment of Traditional Poultry Farms in Khartoum North. University of Africa Journal of Sciences (UAJS, 2, 118-125.
MORSHDY, A., HUSSEIN, M., MERWAD, A., HANAN, E. L. M. & MOHAMED, A. (2019). Phenotypic, genotypic resistance and virulotyping of Staphylococcus aureus isolated from ready-to-eat food in Egypt. Adv. Anim. Vet. Sci, 7, 63-70.
NASHWA, M., NEHAL, M., HEGAZY, A. & NAHLA, S. (2017). Bacteriological and molecular characterization of some pathogens from fast foods.
NIMRI, L., AL-DAHAB, F. A. & BATCHOUN, R. (2014). Foodborne bacterial pathogens recovered from contaminated shawarma meat in northern Jordan. The Journal of Infection in Developing Countries, 8, 1407-1414.
OGUNKOYA, W. & SHOLOTAN, K. (2021). MICROBIOLOGICAL ASSESSMENTS OF “SHAWARMA” A READY TO EAT STREET FOOD IN IGBESA, OGUN STATE, NIGERIA. Federal Polytechnic Ilaro Journal of Pure And Applied Science, 3, 08-13.
ODU, N. & AKANO, U. (2012). The microbiological assessment of ready-to-eat-food (Shawarma) in Port Harcourt City, Nigeria. Nat Sci, 10, 1-8.
PINCUS, D. H. (2014). "Microbial identification using the bioMérieux Vitek® 2 system. bioMérieux, Inc. Hazelwood, MO, USA.
PODKOWIK, M., SEO, K. S., SCHUBERT, J., TOLO, I., ROBINSON, D. A., BANIA, J. & BYSTROŃ, J. (2016). Genotype and enterotoxigenicity of Staphylococcus epidermidis isolate from ready to eat meat products. International journal of food microbiology, 229, 52-59.
QASIM, D. (2019). Molecular Detection of Pseudomonas Aeruginosa Isolated From Minced Meat And Studies The Pyocyanin Effectiveness On Pathogenic Bacteria. Iraqi Journal of Agricultural Sciences, 50.
RADWANA, A. G. (2020). Evaluation of Antagonistic Activity of An Egyptian Probiotic Lactobacillus plantarum Against Bacteria Isolated from Ready to Eat Meat Products Aya G. Radwana, Aziza M. Hassana, Abeer A. Shahbab, and Wageih S. El-Naghy.
RAGAB, M. M., TOLIBA, A., GALAL, G. & ABO ELMAATY, S. (2019). Physicochemical and microbiological properties of some meat products in Sharkia governorate, Egypt. Zagazig Journal of Agricultural Research, 46, 81-90.
RAHIMI, E., SHIRAZI, F. & KHAMESIPOUR, F. (2017). Isolation and study of the antibiotic resistance properties of Shigella Species in meat and meat products. Journal of Food Processing and Preservation, 41, e12947.
REGINALD, W. B. & GAYLE, A. L. (2001). Bacteriological Analytical Manual. Food and Drug Administration. 8th Edition, Detection and enumeration of Staphylococcus aureus in food. AOAC International, Arlington, VA.
SABER, A., HANAA, R. E. & SALWA, A. H. (2017). Study on some enteropathogens of street vended meat meals.
SALEM, N. I., EL GAMEL, A. M., KHALIFA, A., ABD-EL-HADY, H. A. & ABOU ZEID, M. A. (2016). Microbial status of shawarma sandwiches in Kafr El-Sheikh Governorate. Alexandria Journal for Veterinary Sciences, 51.
SGMRL, W. & GUNASENA, G. (2016). Microbiological quality of ready-to-eat meat based food available in temporary food outlets in Gall Face Green, Colombo, Sri Lanka. International Journal of Agriculture Forestry and Plantation, 4, 38-44.
SHARAF, E. M. & SABRA, S. M. (2012). Microbiological loads for some types of cooked chicken meat products at Al-Taif Governorate, KSA. World Applied Sciences Journal, 17, 593-597.
SPSS. (2019). Statistical Package for Social Sciences, data analysis software, user's guid, Ver. 26, IBM publication.
TAVAKOLI, H. R. & RIAZIPOUR, M. (2008). Microbial quality of cooked meat foods in Tehran University’s Restaurants. Pakistan Journal of Medical Sciences, 24, 595-599.
VARGHESE, N. & JOY, P. P. (2014). Microbiology Laboratory Manual. 4. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha, Ernakulam, Kerala.
WEI-WEI, L., ZHU, J., ZHEN, S., LIANG, X., JIANG, Y. & NING, L. (2018). Analysis of foodborne disease outbreaks in China mainland in 2011. Chin J Food Hygiene, 30, 283-8.
WHO, A.( 2002). WHO global strategy for food safety. Lower risk diet for better health.
YETIM, H., GONULALAN, Z., OCKERMAN, H. W. & CHEN, M. (2003). Chemical, microbiological and sensory characteristics of doner kebab made from sucuk dough, dry fermented Turkish sausage. 49th International Congress of Meat Science and Technology, 423-424.
YUKSEK, N., EVRENSEL, S. S., TEMELLI, S., ANAR, S. & SEN, M. C. (2009). A microbiological evaluation on the ready-to-eat red meat and chicken donair kebabs from a local catering company in Bursa. J Biol Environ Sci, 3, 7-10.
ZAKI, A. M. (2008). Occurrence of Staphylococcus aureus in fast food with special reference to its enterotoxigenicity. Animal Health Research Institute., Vol. 54 No. 117, 1-14.
ABDALHAMID, S., FARJ, A. & ALI, A. (2013). Bacterial contamination of ready to eat foods (shawarma sandwiches) in Misurata City, Libya. 2nd international conference on environment agriculture and food science Kuala Lumpur (Malaysia).
AHMED, A. M., EL-HAKEM, N. A. & IBRAHIM, G. A. (2015). Chemical and microbial assessment of beef and chicken shawarma sandwiches in Ismailia governorate and its impact on consumer health. Egyptian Journal of Chemistry and Environmental Health, 1, 686-693.
Akusu O. M.1, Kiin-Kabari D. B.1* and Wemedo S. A. ( 2016). Microbiological quality of selected street vended foods in Port Harcourt metropolis, Rivers State, Nigeria. Sky Journal of Food Science, Vol. 5(2),, pp. 008 - 011.
AL-DUGHAYM, A. & ALTABARI, G. (2010). Safety and quality of some chicken meat products in Al-Ahsa markets-Saudi Arabia. Saudi journal of biological sciences, 17, 37-42.
AL-MOSSAWEI, M. T. M., JASIM, A. A. & AMER, K. Z. (2018). Reducing The Microbialled Of Chicken Meat by Improving Grill Machine Design. Kufa Journal for Agricultural Sciences, 10.
AL-SAAD, E. (2016). Causes and effects of fast food. Biomed J Sci Tech Res, 5, 279-80.
ALSAIMARY, I. E. (2015). Bacterial Quality of Meat Products From Various Basrah Restaurants. Pyrex Journal of Microbiology and Biotechnology Research, Vol 1 (2), pp. 018-027.
ALHARBI, S. A., ABDEL-GHAFFAR, M. H. & KADHER, N. R. (2019). Isolation and identification of pathogenic bacteria from ready-to-eat fast foods in Al-Quwayiyah, Kingdom of Saudi Arabia. African Journal of Food, Agriculture, Nutrition and Development, 19, 14739-14751.
ALSAIQALI, M. I. (2006). Prevalence of Salmonella, Staphylococcus aureus and E. coli O157: H7 in Shawarma Poultry Meat (Chicken and Turkey) Restaurants In Gaza Strip. Al Azhar University Gaza.
AMAMOTO, R., DOZONO, M. & TOYAMA, K. (2004). The relationship between dietary life and indefinite complaint in female Nutrition department students. Seinan Jo Gakuin Bulletin, 3, 75-85.
AMIN, R. A. (2015). Bacteriological and Chemical Evaluation of Meat Meals in Some Egyptian Hotels. Benha Veterinary Medical Journal, 29, 80-91.
EL-FAKHRANY, A. E.-D., ELEWA, N. A. H., MOAWAD, A. A. & EL-SAIDI, N. (2019) Microbiological Evaluation of some fast food sandwiches in Fayoum. Egyptian Journal of Food Science, 47, 27-38.
ELFAKI, A. E. & ELHAKIM, S. A. A. (2011). Quality evaluation of two Sudanese street foods of animal origin. Advance Journal of Food Science and Technology, 3, 219-223.
FOWOYO, P. T. & IGBOKWE, O. (2014). Impact of air pollution on the microbiological quality of ready to eat hawked foods sold around a cement factory in Lokoja, Nigeria. American Journal of Research Communication, 2, 138-157.
Ghonaim, M.IE., Eid A.M., Elmossalami M.K. and Abdel-Naeem H.HS., (2020). Sensory, deterioration and bacteriological assessment of some ready to eat poultry products. Int J Vet Sci, 9(4): 568-572.
HALLAÇ, B. (2017). DETERMINATION of PREVALENCE and INCIDENCE of Salmonella spp. and Shigella spp. in SOME FOODS in IRAQ/SULAYMANIYAH/QALADZE. Siirt Üniversitesi, Fen Bilimleri Enstitüsü.
HARAKEH, S., YASSINE, H., GHARIOS, M., BARBOUR, E., HAJJAR, S., EL-FADEL, M., TOUFEILI, I. & TANNOUS, R. (2005). Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon. Science of the Total Environment, 341, 33-44.
Harrigan, W.F. and E. M..; McCance (1987). Laboratory methods in food and dairy microbiology 7th ed . Acad .Pr. (Lond) LTD.
HASAN, T. (2014). Microbial quality of selected sandwiches sold at fast food shops in Dhaka city. Brac University.
HERNÁNDEZ-CORTEZ, C., PALMA-MARTÍNEZ, I., GONZALEZ-AVILA, L. U., GUERRERO-MANDUJANO, A., SOLÍS, R. C. & CASTRO-ESCARPULLI, G. (2017). Food poisoning caused by bacteria (food toxins). Poisoning: From Specific Toxic Agents to Novel Rapid and Simplified Techniques for Analysis, 33.
HOVENKAMP, E., DEMONTY, I., PLAT, J., LÜTJOHANN, D., MENSINK, R. P. & TRAUTWEIN, E. A. (2008). Biological effects of oxidized phytosterols: a review of the current knowledge. Progress in lipid research, 47, 37-49.
ISLAM, S., NASRIN, N., RIZWAN, F., NAHAR, L., BHOWMIK, A., ESHA, S. A., TALUKDER, K. A., AKTER, M., ROY, A. & AHMED, M. (2015). Microbial contamination of street vended foods from a university campus in Bangladesh. Southeast Asian J Trop Med Public Health, 46, 480-5.
ISMAIL HAKKı TEKINER, H. Ö. (2015). Occurrence and characteristics of extended spectrum beta-lactamases-producing Enterobacteriaceae from foods of animal origin. Brazilian Journal Microbiology, 47, 444-451.
ISMAIL, S. A. (2006). Microbiological quality of hawawshy consumed in Ismailia, Egypt. Journal of food safety, 26, 251-263.
JUAN, L. (2014). Pathogenic Microbial Load Analysis of Ready-to-Eat Meat Products of Namak-Mandi Food Street Peshawar, Pakistan. Journal of Bio-Molecular Sciences (JBMS), 2, 21-27.
KAYISOGLU, S., YILMAZ, I., DEMIRCI, M. & YETIM, H. (2003). Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market. Food Control, 14, 469-474.
KHALAFALLA, F., ABDEL-ATTY, N., ABDEL-WANIS, S. A. & HANAFY, A. S. (2015). Food poisoning microorganisms in chicken broiler meat. Global Veterinaria, 14, 211-218.
KUMAR, N. & OP, J. (2017). MOLECULAR CHARACTERIZATION AND DRUG RESISTANCE OF ENTEROPATHOGENIC BACTERIA ISOLATED FROM READY TO EAT FOOD IN LUDHIANA. Asian Journal of Pharmaceutical and Clinical Research, 131-134.
MATOS, J., JENSEN, B. B., BARRETO, S. & HOJBERG, O. (2006). Spoilage and pathogenic bacteria isolated from two types of portuguese dry smoked sausages after shelf-life period in modified atmosphere package bacterias deteriorativasy patogenas aisladas de dos tipos de chorizos despues del periodo de vidadeanaquelenvasadas enatmosferas modifIcadas. Cyta-Journal of Food, 5, 165-174.
MOHAMMED, A. M. (2010). Contamination of Ready to Eat Vended Food of Meat Origin with Aerobic Bacteria in Khartoum State. Master thises.
MOHAMMED, H., AWAD, E., IBRAHIM, A. & HEMIDAN, M. (2009). Isolation and Identification of Salmonella from The Environment of Traditional Poultry Farms in Khartoum North. University of Africa Journal of Sciences (UAJS, 2, 118-125.
MORSHDY, A., HUSSEIN, M., MERWAD, A., HANAN, E. L. M. & MOHAMED, A. (2019). Phenotypic, genotypic resistance and virulotyping of Staphylococcus aureus isolated from ready-to-eat food in Egypt. Adv. Anim. Vet. Sci, 7, 63-70.
NASHWA, M., NEHAL, M., HEGAZY, A. & NAHLA, S. (2017). Bacteriological and molecular characterization of some pathogens from fast foods.
NIMRI, L., AL-DAHAB, F. A. & BATCHOUN, R. (2014). Foodborne bacterial pathogens recovered from contaminated shawarma meat in northern Jordan. The Journal of Infection in Developing Countries, 8, 1407-1414.
OGUNKOYA, W. & SHOLOTAN, K. (2021). MICROBIOLOGICAL ASSESSMENTS OF “SHAWARMA” A READY TO EAT STREET FOOD IN IGBESA, OGUN STATE, NIGERIA. Federal Polytechnic Ilaro Journal of Pure And Applied Science, 3, 08-13.
ODU, N. & AKANO, U. (2012). The microbiological assessment of ready-to-eat-food (Shawarma) in Port Harcourt City, Nigeria. Nat Sci, 10, 1-8.
PINCUS, D. H. (2014). "Microbial identification using the bioMérieux Vitek® 2 system. bioMérieux, Inc. Hazelwood, MO, USA.
PODKOWIK, M., SEO, K. S., SCHUBERT, J., TOLO, I., ROBINSON, D. A., BANIA, J. & BYSTROŃ, J. (2016). Genotype and enterotoxigenicity of Staphylococcus epidermidis isolate from ready to eat meat products. International journal of food microbiology, 229, 52-59.
QASIM, D. (2019). Molecular Detection of Pseudomonas Aeruginosa Isolated From Minced Meat And Studies The Pyocyanin Effectiveness On Pathogenic Bacteria. Iraqi Journal of Agricultural Sciences, 50.
RADWANA, A. G. (2020). Evaluation of Antagonistic Activity of An Egyptian Probiotic Lactobacillus plantarum Against Bacteria Isolated from Ready to Eat Meat Products Aya G. Radwana, Aziza M. Hassana, Abeer A. Shahbab, and Wageih S. El-Naghy.
RAGAB, M. M., TOLIBA, A., GALAL, G. & ABO ELMAATY, S. (2019). Physicochemical and microbiological properties of some meat products in Sharkia governorate, Egypt. Zagazig Journal of Agricultural Research, 46, 81-90.
RAHIMI, E., SHIRAZI, F. & KHAMESIPOUR, F. (2017). Isolation and study of the antibiotic resistance properties of Shigella Species in meat and meat products. Journal of Food Processing and Preservation, 41, e12947.
REGINALD, W. B. & GAYLE, A. L. (2001). Bacteriological Analytical Manual. Food and Drug Administration. 8th Edition, Detection and enumeration of Staphylococcus aureus in food. AOAC International, Arlington, VA.
SABER, A., HANAA, R. E. & SALWA, A. H. (2017). Study on some enteropathogens of street vended meat meals.
SALEM, N. I., EL GAMEL, A. M., KHALIFA, A., ABD-EL-HADY, H. A. & ABOU ZEID, M. A. (2016). Microbial status of shawarma sandwiches in Kafr El-Sheikh Governorate. Alexandria Journal for Veterinary Sciences, 51.
SGMRL, W. & GUNASENA, G. (2016). Microbiological quality of ready-to-eat meat based food available in temporary food outlets in Gall Face Green, Colombo, Sri Lanka. International Journal of Agriculture Forestry and Plantation, 4, 38-44.
SHARAF, E. M. & SABRA, S. M. (2012). Microbiological loads for some types of cooked chicken meat products at Al-Taif Governorate, KSA. World Applied Sciences Journal, 17, 593-597.
SPSS. (2019). Statistical Package for Social Sciences, data analysis software, user's guid, Ver. 26, IBM publication.
TAVAKOLI, H. R. & RIAZIPOUR, M. (2008). Microbial quality of cooked meat foods in Tehran University’s Restaurants. Pakistan Journal of Medical Sciences, 24, 595-599.
VARGHESE, N. & JOY, P. P. (2014). Microbiology Laboratory Manual. 4. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha, Ernakulam, Kerala.
WEI-WEI, L., ZHU, J., ZHEN, S., LIANG, X., JIANG, Y. & NING, L. (2018). Analysis of foodborne disease outbreaks in China mainland in 2011. Chin J Food Hygiene, 30, 283-8.
WHO, A.( 2002). WHO global strategy for food safety. Lower risk diet for better health.
YETIM, H., GONULALAN, Z., OCKERMAN, H. W. & CHEN, M. (2003). Chemical, microbiological and sensory characteristics of doner kebab made from sucuk dough, dry fermented Turkish sausage. 49th International Congress of Meat Science and Technology, 423-424.
YUKSEK, N., EVRENSEL, S. S., TEMELLI, S., ANAR, S. & SEN, M. C. (2009). A microbiological evaluation on the ready-to-eat red meat and chicken donair kebabs from a local catering company in Bursa. J Biol Environ Sci, 3, 7-10.
ZAKI, A. M. (2008). Occurrence of Staphylococcus aureus in fast food with special reference to its enterotoxigenicity. Animal Health Research Institute., Vol. 54 No. 117, 1-14.
Published
2021-10-14
How to Cite
SAEED, W. Q., & MOHAMMAD, I. M. (2021). COMPARISON BETWEEN CHICKEN AND RED MEAT SHAWARMA FOOD FOR BACTERIAL CONTAMINATION. Journal of Duhok University, 24(2), 39-48. https://doi.org/10.26682/ajuod.2021.24.2.5
Section
Agriculture and Veterinary Science
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