Chemical and microbial assessment of beef and chicken shawarma sandwiches in Ismailia governorate and its impact on consumer health

Document Type : Scientific and Research

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Food hygiene, Biochemistry and Bacteriology Research Unit, Ismailia Provincial laboratories, Animal Health Research Institute, Egypt

Abstract

A total of 40 random beef and chicken shawarma sandwiches samples (20 of each) from different fast food restaurants in Ismailia governorate were collected and examined chemically by estimation of moisture %, carbohydrate %, protein %, fat%, and lead values.  The results of this Study indicated that ready-to eat Shawarma Sandwiches have Pb values within the tolerance limit set by the EOS (2005).
The obtained results revealed that the mean values of aerobic plate count, Enterobacteriaceae and Staph. aureus counts of beef and chicken shawarma. Salmonella represented 10% of beef shawarma sandwiches samples and 15% of chicken shawarma. The isolated serotypes of Salmonella were S. typhimurium and S. enteritidis. The public health significance and the possible sources of contamination of shawarma sandwiches, as well as some recommendations to improve the quality of such food articles were discussed. 

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