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Pathogenic microbiological study of meat ready-to-eat and its products in different hotels of Peshawar, Khyber Pakhtunkhwa Pakistan

Muhammad Daud, Manzoor Ahmad, Imran khan, Uzma Khan, Syeda Besma Sabir, Aftab Ali, Mohsin khan, Nadeemullah, Zohaib, Misal khan, Ihsanullah, Azam hayat

Department of Microbiology, Hazara University Dhodial, Mansehra KhyberPakhtoonkhwa, Pakistan

Department of Microbiology Quaid-e-Azam University Islamabad, Pakistan

Faculty of Medicine, Department of Microbiology, Near East University, Turkish Republic of Northern Cyprus

Food Science Division, Nuclear Atomic Energy Institute for Food and Agriculture, Tarnab Peshawar, Pakistan

Key words: Processed Meat, E. coli, S. aureus, Salmonella.


Raw-chocolate-a-Salmonella-health-risk-says-NCAThis research study was conducted to investigate the microbial quality of food Ready to Eat Meats at popular Resturant of Peshawar Pakistan. For this purpose, 28 different food samples from different Hotels, including Seven samples of each product, these product includes processed meat (Tikka Karahi (7), Meat Karahii (Gosht Karahi) (7), Mutton Karahi (7), Chicken Karahi (7) were analyzed for Escherichia coli, Salmonella spp., Staphylococcus aureus and fungi isolation. Total Viable Count for all samples was also determined. The highest contamination of pathogenic bacteria was found with log average of 6 in Tikka Karahi in Pak Afghan Hotel the lowest log percentage was 3.87 in Marcopolo. In Gosht Karahi the highest log percentage was 5.88 in Islamia resturant and lowest was 3.69 in Sheeraz Hotel. In Mutton Karahi the highest log percentage was 6.05 in Usmania Hotel and lowest was 3 in Pak Afghan Hotel. In Chicken Karahi the highest log percentage was 6.88 in Pak Afghan Hotel and lowest 2.79 was in Marcopolo Resturant. The total viable counts observed for each type of microorganism were found in the ranges from 5.0×102 to 1.4×104CFUml-1.

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